Vol. 11, Special Issue 10 (2022)

Nowadays people are health conscious, they like value added product as a part of their everyday meal or as well as the foods they eat for pleasure. The composite mozzarella cheese was based on fast food ingredients Giloy. Herbal mozzarella cheese prepared by using cow milk is of good and inexpensive source of protein, vitamin, lactose, ash, are considered as a foodstuff of high nutritional value and one of the most economical sources of energy. Giloy an important herb in India. In this experiment, Giloy was added to mozzarella cheese under three different treatments T₀, T₁, T₂ and T₃ which was 0%, 1%, 2% and 3% respectively. These samples were subjected to analysis of their functional properties. The proximate composition of the various Giloy used for the preparation of herbal mozzarella cheese were determined using standard methods. The Physico-chemical analysis and sensory evaluation was done to know the acceptability of herbal mozzarella cheese. These were evaluated for sensory analysis that included colour, taste, flavor, texture and overall acceptability. The cheese was analyzed for analytical and chemical analysis, which includes moisture content, fat content, total ash content, protein content, and carbohydrate content. On the basis of sensory evaluation, cheese containing Giloy proportion of 3% scored high score for overall acceptability.