Abstract
Cheese is one of the first and most popular manufactured food products. What perhaps started out as an accidental curdling of milk has been further defined into cheese making. Over several thousand years, cheese making has advanced from an art to near science. Cheese varieties have proliferated to suit varied conditions and requirements, especially during the last decade or so.Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale. This study is done to research the examinations for production of mozzarella cheese, after research and analyses of physical-chemical peculiar feature of milk. We have followed the processes from drying of cheese until preparing it for market, physical-chemical peculiar feature. We carried out three experiments for each milk-kind. For every experiment, we took three patterns and analyzed. Production of this sort of cheese, the application of producing technology and the supply of Kosova’s trade market with mozzarella cheese is the objective of this presentation work research.
Highlights
Milk is the only food for mammals, the baby in the first period to give milk containing lifetime
This study is done to research the examinations for production of mozzarella cheese, after research and analyses of physical-chemical peculiar feature of milk
The main factor of the economic aspect for the manufacture of mozzarella cheese is the standardization of milk for cheese production with 3.2% fat
Summary
Milk is the only food for mammals, the baby in the first period to give milk containing lifetime. This study is done to research the examinations for production of mozzarella cheese, after research and analyses of physical-chemical peculiar feature of milk. In Italy, recently legislation has been introduced to restrict use of term "Mozzarella" only to those products exclusively made from buffalo milk. Work Material -Milk For the production of Mozzarella Cheese we have used milk of the following breeds: autochthon Bufallo’s in the dairy of the region of Fushë Kosova, in milk industry “Bylmeti”. The best area to produce Mozzarella cheese Buffalo’s non-standardized milk. Work methods IT’S used fresh milk to produce cheeps of mozzarella-unpasteurized cows, buffalo’s and goat’s with these parameters. For physical-chemical peculiar feature of milk and mozzarella samples were used these methods: 1. Physico chemical analisys from buffalo milk non standardezed pH oSH Temp Samlle
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
