Farinographic studies of Mozzarella cheese at optimized conditions

The basic demand of food industry is reproducible and reliable characteristics for quality and processing of foods. the instrument most often used in baking industry for the determination of mixing characteristics and water absorption of flour is brabender farinograph. the farinograph ® -e utilizes the same measuring mixers (300-g and 50-g) as the farinograph® plus the small 10-g mixer. the previously used mechanical balance system is now replaced with a modern electronic system. to learn about new trends and develop new methods for quality assurance of cheese and to measure rheology of cheeses by using farinograph-e was the major objective of the present study. commercially availablemozzarella cheeses of brands equality and no name of different fat percentages and moisture contents were included in this study and farinograph® -e was used as a tool to measure their rheology. analysis of variance showed that two brands (equality and no name) differed significantly (p<0.01) in their torque values. low fat brand (18%) had higher value of torques compared to full fat brands (28%). full fat and low fat differences were also found significant within the brands. the value of torque was the lowest at 20 and 30oc and the highest at 40oc in the case of high fat brands,whereas for low fats the trend was 20,30,40 and then 50°c respectively. it was revealed that equality brand had higher values of torque compared with no name brand cheese. copyright 2013 zoological society of pakistan.