Use of plasticizing treatment in producing pasteurized Mozzarella cheese from raw milk

Mozzarella cheese made by direct acidification using lactic acid from raw mixed milk (cow and buffalo), showed negative alkaline phosphatase test, when the cheese curd was plasticized using mold water of 99 degrees C keeping a contact period of at least 2 min. The cheese from raw milk required more acidulant for reaching the desired acidity of milk compared to the one made from pasteurized milk. Compositionally, both the pasteurized cheeses (from raw and pasteurized milk) differed significantly with respect to fat, fat on dry matter (FDM) and moisture content; cheese made from raw milk had greater fat and FDM content and lower moisture than the counterpart cheese. Cheese made from pasteurized milk had significantly higher protein recovery than that made from raw milk; fat and TS recoveries were at par with each other. The yield of pasteurized milk cheese was 3.8% higher than raw milk pasteurized cheese; however when expressed at constant moisture (50%), the difference in yield was non-significant. Sensory quality of Mozzarella cheese made from raw milk scored significantly higher for flavour and body and texture resulting in higher total score compared to pasteurized milk cheese.