摘要 : Mozzarella cheese was prepared from 100:0 (control), 90:10, 85:15 and 80:20 blends of buffalo:soya milk using 1:1 Streptococcus thermophilus/Lactobacillus delbrueckii subsp. bulgaricus starter and microbial rennet, and examined we... 展开 Mozzarella cheese was prepared from 100:0 (control), 90:10, 85:15 and 80:20 blends of buffalo:soya milk using 1:1 Streptococcus thermophilus/Lactobacillus delbrueckii subsp. bulgaricus starter and microbial rennet, and examined weekly during storageat 7鳦. Moisture and salt contents and yield (DM basis) of cheese increased, and protein, fat and ash contents decreased slightly with increasing proportion of soya milk in the blend. Sensory scores were highest in the fresh cheese and decreased with storage time and with increase in proportion of soya milk. Texture profile analysis showed that hardness, springiness, gumminess and chewiness all decreased with storage time and with increasing proportion of soya milk. Meltability values of all cheeses decreased slowly during storage, and glycolysis, proteolysis and lipolysis increased at a faster rate in cheeses made with soya milk blends than in controls. Control cheese and those made with 90:10 and 85:15 blends were acceptable at 21 but not 28 days; that made with 80:20 blend had significantly poorer sensory characteristics and was unacceptable at 21 days. 收起