摘要：This study was planned to improve the functional properties of buffalo Mozzarella through incorporating Whey Protein Concentrate (WPC) in different forms either deneturated from cheese milk or addition in powder form in buffalo milk. Raw Buffalo milk was divided into 5 portions, the first portion was served as control without any treatments. Two portions were heated at temperatures of 75 and 85°C for 5 sec. Whey protein concentrate powder was added to rest two milk portions in ratio of 0.15 and 0.30%. Two controls of Mozzarella cheese were made from untreated cow and buffalo milk. All resultant cheeses were analysed for chemical, physical and sensory properties when fresh and after 2 and 4 weeks of storage period at 5±2°C. The cheese microstructure and texture analysis were also examined in fresh treatments. Addition of WPC into buffalo milk or higher heat treated milk lead to increase moisture of resultant cheese. The acidity value of raw buffalo Mozzarella (control) was the lowest compared to treatments either with added WPC into milk or of heat treated milk. Adding WPC into buffalo Mozzarella increased the meltability by up to double folds compared to buffalo control. The results indicated that, treatment fortified with WPC exhibited significantly lower hardness in resultant Mozzarella than that with higher heat treatment or raw milk . Also, adding 0.3% WPP in buffalo milk changed the structure of Mozzarella cheese to be more open and have more fibers. All cheeses were sensory acceptable but the best Mozzarella cheese of buffalo milk resulted by adding WPC in ratio 0.3% into buffalo milk.
