Physico - Chemical and Microbial Analysis of Different Developed Cheese Products

Abstract

The Cheese is a dairy product derived from milk that is produced in a ample range of flavours, textures, colour and forms by coagulation of the milk protein casein.The development and quality assessment of cheese prepared by using: Cream, mozzarella and cheddar cheese. It is formation proteins and fat from milk. The time of production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The cheese making is a complicated process the including many processing steps and biochemical transformations. In this my study following to all the developed cheese products were tested to find out over all acceptability. The chemical analysis of mozzarella cheese protein – 20.03%, Ash- 2.4%, moisture 54.96%,pH-5.1 ,fat-18, cream cheese protein - 23%, Ash- 2.7%, moisture 55%,pH4.4 ,fat-33%, cheddar cheese protein - 27%, Ash- 3.1%, moisture 49%, pH-4.7 ,fat-30% the microbial stability of the products were determined by taking into consideration TVBC and E-coli after 7 days storage at 70C.