Effect of stretching and kneading mechanism on properties of mozzarella cheese
Charanjit Singh, Gopika Talwar, Amandeep Sharma and Nitika Goel
Cheese is the fresh or matured product obtained by the drainage of whey after coagulation of milk through use of rennet and starter. In the present investigation, indigenous prototype for kneading and stretching mechanism was developed and evaluated on the basis of yield efficiency. Two existing mechanisms viz. planetary mixer (two attachments) and screw mixer were tested for kneading and stretching and found that efficiency of existing screw mixer was lower. After some modifications the new design of screw mixer was fabricated. In modified unit, rpm was varied as 10, 15 and 20 rpm along with water used for kneading as 0.5, 1 and 1.5 litres. Cheese yield efficiency decreased with increase in both rpm and amount of kneading amount from 80.95% to 78.99%. The values of stretchability, meltability, moisture content and free oil formation increased with increase in the rpm as well as water used for kneading. These values were compared with mozzarella cheese made by conventional method. On comparison of the values generated from conventional method and mechanized method it was concluded that the results from conventional method were closer to the values generated in case with highest speed (rpm-20) and highest kneading water amount.
How to cite this article:
Charanjit Singh, Gopika Talwar, Amandeep Sharma, Nitika Goel. Effect of stretching and kneading mechanism on properties of mozzarella cheese. Pharma Innovation 2021;10(3):700-708.