process for manufacture of shredded mozzarella cheese with enhanced shelf life master of ...

145 Pages·2013·8.51 MB·English

PROCESS FOR MANUFACTURE OF SHREDDED
MOZZARELLA CHEESE WITH ENHANCED
SHELF LIFE

THESIS SUBMITTED TO THE
NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL
(DEEMED UNIVERSITY)
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF TECHNOLOGY
IN
DAIRYING
(DAIRY TECHNOLOGY)

BY

MUKESH PRATAP SINGH

B.Tech (Dairy Technology)

DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL-132 001 (HARYANA), INDIA

2013

Regn. No. 2031102
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ACKNOWLEDGEMENT

First and foremost, I would like to pay my obeisance to God Almighty for always
bestowing me with His blessings without which I could not have achieved anything
that I have today.
I offer my sincerest gratitude to my advisor, Dr. S.K. Kanawjia, who has supported me
throughout my research with his patience and knowledge whilst allowing me the room
to work in my own way. I also thank him for his excellent guidance, caring, patience,
and providing me with an excellent atmosphere for doing research. I attribute the level
of my Masters degree to his encouragement and effort and without him this thesis, too,
would not have been completed or written. He let me experience the research of
freshwater mussels in the field and practical issues beyond the textbooks, patiently
corrected my writing and supported my research. One simply could not wish for a better
or friendlier supervisor.
This thesis would not have been possible without the help, support and guidance of my
advisory committee members, Dr. Latha Sabikhi (Principal Scientist, DT), Dr. P.N.
Raju (Scientist, DT), Dr. Surajit Mandal (Scientist, DM) and Dr. (Mrs.) Bimlesh Mann
(Principal Scientist, DC).
I extend my sincere thanks to Dr. A.K. Srivastava, Director, NDRI, Karnal and Dr.
G.R. Patil, Joint Director (A) NDRI, Karnal for providing all necessary facilities to
carry out the present investigation.
I am extremely grateful to Dr. A. A. Patel, Head, Dairy Technology Division, Dr. S.
Singh, Dr. V.K. Gupta, Dr. R.R.B. Singh and Dr. A.K. Singh for inspiring and
valuable suggestions, constructive criticism and timely help during the entire period of
study.
I gratefully acknowledge the guidance and help that I received throughout the study
from Mr. Yogesh Khetra, Dr. Kaushik Khamrui, Mr. M.H. Sathish, Mr. G.S. Meena,
Mr. Prateek Sharma, Devraja H.C. and Mr. Abdul Shaikh.
I humbly acknowledge the valuable help and all the possible cooperation extended by
Ranveer jee, Chanderbhan jee, the staff of experimental dairy and UG/PG lab, DT
division, NDRI especially during trials.
I would like to mention Apurba Giri, my senior for his constant help and guidance
throughout the research work. I am also thankful to my seniors, Ajith sir, Rahul sir,
Alok sir, Dipesh sir, Rekha mam, Anuj sir, Richa mam, Upasna mam and others.
In my daily life at NDRI, I have been blessed with a friendly and cheerful group of
fellow students especially Mukesh kumar, Bhau (Swapnil Dudhe), Khajoor (Sanket
Borad), Palu (Anuj Pal), Rajjo (Rajendra), Pyare (Mohanjee) Amit, Pradeep, Manoj,
Goyal, Saswat and Shishir. Sweet memories shared with my friends Diksha, Kesha and
Saroj are unforgettable.
I would also appreciate my batchmates with special mention of Mukesh Kumar,
Sanket, Sharique, Dipak, Amitraj, Ronak, Gunwant, Pravin, Bhopal and
Munirathnamma to make my memories of here wonderful. I would also like to mention
some of my juniors, Ganesh, Pravin and Vishwanath who made my stay here pleasant.
I would like to express my gratitude to JRF fellowship which made my stay here in
Karnal enjoyable and comfortable. A special mention of Shadong, Vasta Biotech and
can’t be left behind for their generosity to provide me free Natamycin samples when I
required them, without which I could not have done this study.
Finally, I thank my parents, bros, bhabhi, sis and jijaji for being my strength, source of
inspiration and supporting me throughout all my studies. I would like to give special
mention to my I’ll cuties nephew yash and niece shreya and shambhavi for their love
and affection.

Dated : 26th June 2013 Mukesh Pratap Singh
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ABSTRACT
Consumer acceptance and demand for shredded cheese has been a contributing
factor in the growth of overall market of cheese. Convenience continues to be the
priority for consumers whilst considering which cheese form to purchase.
Shredded Mozzarella cheese production has been gaining due market share in
part to increasing market for pizza and ready-to-eat food items. One of the
greatest challenges that manufacturers of shredded cheese face, is the product
return as a result of mold growth, along with caking defect, to a considerable
extent. Except Good Manufacturing Practices and preventing packages that leak,
manufacturers have rather limited methods for reducing the mold growth
opportunity in shredded cheese. Therefore, an endeavour was made to produce
shredded Mozzarella cheese without clumps and enhance its shelf life. The
present study was envisaged to improve storage stability of shredded Mozzarella
cheese with anticaking and antifungal agents, individually at different levels.
Shredded Mozzarella cheese, added with micro crystalline cellulose (MCC),
potato starch (PS) and their combination, was studied for storage period of 3
months and changes in sensory, physico-chemical and rheological attributes
were observed. Natamycin was selected as an antifungal agent. Moisture
sorption isotherm was established to obtain optimized storage conditions for
shredded Mozzarella cheese. Desorption isotherms of Mozzarella Cheese
samples were investigated using the static gravimetric method at 5, 10 and 15°C
in water activity (a ) range of 0.113–0.985. All isotherms were sigmoid in shape,
w
reflecting type II of BET classification and the data were best described by Smith
model at 5°C. Equilibrium moisture content (EMC) for MCC added cheese was
highest amongst all samples. On the basis of Sorption isotherm results, storage
study of shredded Mozzarella cheese was performed at 5 ± 1°C. All sensory,
physico-chemical and rheological parameters deferred significantly (p < 0.05) for
experimental samples, upon storage. MCC had better effect on tolerance to
clump formation over other anticaking agents. With progression of storage period,
PS treated samples exhibited clumping. Increase in level of anticaking agents led
to decrement of clumping, but for PS treated samples. The actual anti-caking
properties of PS were less than stellar, but when combined with MCC, it was
possible to take advantage of the benefits of both agents. So, combination of
MCC and PS can be an effective mean to have shredded cheese with clean
flavor, better storage stability and without clumps. Natamycin did not impart any
effect on bacteria, reflected by no significant (p<0.05) difference in bacterial count
of samples, upon storage. Natamycin @ 15 ppm was found to be more effective
than @ 10 ppm towards inhibition of fungal growth. Shredded Mozzarella cheese,
treated with MCC+PS (@ 2%) and Natamycin @ 15 ppm, could satisfactorily be
stored for more than 3 months under refrigerated (5 ± 1°C) conditions with no
adverse effect over sensory, physico-chemical and rheological properties.
CONTENTS
Page
Chapter No. Title
No.
1 INTRODUCTION
1-3
2 REVIEW OF LITERATURE
4-22
Cheese and Shredded Mozzarella cheese
2.1 4-18
Overview
2.1.1 4
Influence of Milk Structure on Cheese Formation
2.1.2 5
Mozzarella Cheese
2.1.3 6
2.1.3.1 Definition and classification
7
2.1.3.2 Functionality
7
2.1.3.3 Importance of Mozzarella cheese structure on
8
functional properties
2.1.3.3.1 Meltability
9
2.1.3.3.2 Free Oil Formation
11
2.1.3.3.3 Stretchability
12
2.1.3.4 Manufacturing Process
13-14
2.1.3.4.1 Effects of Manufacturing and Storage on
13
Mozzarella
2.1.4 Status (Industry Aspects)
14
Anti-caking agents
2.2 15-16
Overview
2.2.1 15
Microcrystalline Cellulose
2.2.2 15
Potato starch
2.2.3 16
Anti-fungal agent
2.3 16-21
Overview
2.3.1 16
Natamycin
2.3.2 17
2.3.2.1 Physical and Chemical Properties
18
2.3.2.2 Solubility
19
2.3.2.3 Stability
20
Moisture Sorption Isotherm
2.4 21-22
3 SCOPE AND PLAN OF WORK
23-24
Scope
3.1 23
Objectives
3.2 23
Plan of work
3.3 23-24
3.3.1 Proximate composition of shredded Mozzarella
24
cheese
24
3.3.2 Preliminary Trials
24
3.3.3 Moisture sorption isotherm
24
3.3.4 Storage study
4 MATERIALS AND METHODS
25-40
4.1 Materials
25-29
4.1.1 Milk
25
4.1.2 Lactic cultures
25
4.1.3 Coagulating enzyme
26
4.1.4 Anticaking agent
26
4.1.4.1 Micro crystalline cellulose
27
4.1.4.2 Potato starch
28
4.1.4.3 Combination of Micro crystalline cellulose

and Potato starch
28
4.1.5 Antifungal agent
28
4.1.5.1Natamycin
29
4.1.6 Packaging Material
29
4.1.7 Microbiological Media
29
4.1.8 Salt
29
4.1.9 Chemical
4.2 Methodology 29-31
4.2.1 Procedure for manufacture of shredded Mozzarella 29
cheese
4.2.2 Procedure for addition of anticaking agents 31
4.3 Analytical Methods 31-40
4.3.1 Physico-chemical attributes
4.3.1.1 Total soilds and moisture content 31
4.3.1.2 Fat 31
4.3.1.3 pH 31
4.3.1.4 Lactose content 31
4.3.1.5 Salt 32
4.3.1.6 Total Protein 33
4.3.1.7 Tyrosine 34
4.3.1.8 FFA content 36
4.3.1.9 TBA value 37
4.3.1.10 Meltability 37
4.3.1.11 Stretchability 37
4.3.1.12 Water activity 38
4.3.1.13 Colour estimation 38
4.3.2 Sensory analysis 38
4.3.3 Microbiological analysis 38
4.3.3.1 Preparation of dilution 38
4.3.3.2 Standard Plate Count 39
4.3.3.3 Coliform Count 39
4.3.3.4 Yeast & Mold Count 39
4.3.4 Moisture Sorption Isotherm 39