Feasibility Study of Utilizing Saccharomyces boulardii as an Adjunct Culture in Mozzarella Cheese Making and Quality Characterization of Cheese

Abstract

Abstract Research pertained to investigate influence of utilizing Saccharomyces boulardii as an adjunct culture at two levels on the quality aspects of Mozzarella cheese. Two protocols were employed: Protocol I using unhomogenized milk, adopting cheddaring of curd before plasticizing (i.e. CCUM) and Protocol II using blend of homogenized and unhomogenized milks (1:1; i.e. CBHM) to evaluate which method lends led to more S. boulardii count. Control cheese (CUM) was prepared from unhomogenized milk involving stretching of curd, post whey draining. Cheese CBHM4.2 showed the highest yield. The textural properties of cheeses CCUM3.5 and CCUM4.2 as well as CBHM3.5 and CBHM4.2 were at par. CUM and CCUM cheeses had excellent baking properties (viz., shred, melt, fat leakage, stretch), while CBHM demonstrated desirable baking properties. Cheese made using lower level of starter adjunct received higher sensory scores on pizza pie. Using adjunct culture at higher usage level led to cheese having increased S. boulardii and Lactic Acid Bacteria count. It is recommended to adopt Protocol II in order to have S. boulardii count of ~107/g product since such method enabled use of milder plasticizing condition.