Soymilk substitution on quality attributes of Mozzarella cheese made from buffalo milk

Effect of adding soy solids to buffalo milk on the sensory, textural and biochemical characteristics of Mozzarella cheese was studied. Cheese samples made from 90:10, 85:15 and 80:20 blends of buffalo and soymilks were rated acceptable upto 21 days at 7 +/- 1 degrees C. Moisture contents of cheese samples increased, as the proportion of soy solids increased, whereas protein, fat and ash contents followed the reverse trend. Hardness, springiness, gumminess and chewiness values were significantly (p < 0.01) lower for the 80:20 blend and decreased during storage. Cheese samples made from 90:10 blend had the same stretchability as the control, but the 85:15 and 80:20 blends exhibited slightly lower values. Meltability values decreased slowly during storage. Glycolysis, proteolysis and lipolysis increased at a much faster rate in soy Mozzarella cheese samples compared to control.