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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 3181-3188
DOI: https://doi.org/10.20546/ijcmas.2017.608.379


Effect of Breed and Method of Preparation on Yield of Goat Milk Mozzarella Cheese
Surendra Pal Singh1, R.B. Sharma2 and Gitam Singh3*
1Amardeep Singh Degree College, Firozabad, U.P. -283101, India
2Animal Science, K.V.K., Tonk, Rajasthan – 304022, India
3National Agricultural Higher Education Project (NAHEP), ICAR, New Delhi, 110012, India
*Corresponding author
Abstract:

The study was conducted at Goat Products Technology Laboratory of Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh and Department of Animal Husbandry and Dairying, R.B.S. College Bichpuri, Agra (U.P.). The goat milk samples were collected early in the morning after the goats were milked completely. The milk samples were analyzed for Fat, Protein, Lactose, Ash, Total Solids and Solids not fat content using Lacto Scan-Automatic Milk Analyzer. Fresh Jakhrana and Jamunapari goat milk was collected within 1.5-2 hour of milking from Livestock Units of Central Institute for Research on Goats, Makhdoom, Farah, Mathura (U.P.). The milk was strained through muslin cloth to remove the dirt. Startar Culture was obtained from National Collection of Dairy Cultures, NDRI, Karnal Haryana, India. The yield of mozzarella cheese made from Jakhrana and Jamunapari goat milk was found to be10.935±0.079 and 11.201±0.084 respectively. Similarly the yield of mozzarella cheese made by direct acid, starter culture and modified method was found to be 10.853±0.069, 11.458±0.093 and 10.894±0.104 respectively. The overall average value of yield of goat milk mozzarella cheese was 11.068±0.059. The statistical analysis revealed that breeds of goat and methods of manufacture significantly affected yield of mozzarella cheese.


Keywords: Breed, Method of preparation, Yield, Goat milk, Mozzarella Cheese.
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How to cite this article:

Surendra Pal Singh, R.B. Sharma and Gitam Singh. 2017. Effect of Breed and Method of Preparation on Yield of Goat Milk Mozzarella CheeseInt.J.Curr.Microbiol.App.Sci. 6(8): 3181-3188. doi: https://doi.org/10.20546/ijcmas.2017.608.379