The effects spicing on quality of mozzarella cheese

Abstract

In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation index, total aerobic mesophilic bacteria, coliform bacteria, coagulase positive staphylococci, lactic acid bacteria, species of Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria and mold /yeast count were examined on 0, 5, 15,21 and 28 days after storage. Although L* (lightness) and a* (redness) values decreased during storage period, while moreover b* (yellowness) values increased. In addition acidity, dry matter and maturation index values increased during storage. Total aerobic mesophilic bacteria, lactic acid bacteria, Lactococcus spp., lipolytic bacteria and mold/ yeast counts decreased, but proteolytic bacteria count increased.