National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was conducted at Goat Products Technology Laboratory of Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh and Department of Animal Husbandry and Dairying, R.B.S. College Bichpuri, Agra (U.P.). The goat milk samples were collected early in the morning after the goats were milked completely. The milk samples were analyzed for Fat, Protein, Lactose, Ash, Total Solids and Solids not fat content using Lacto Scan-Automatic Milk Analyzer. Fresh Jakhrana and Jamunapari goat milk was collected within 1.5-2 hour of milking from Livestock Units of Central Institute for Research on Goats, Makhdoom, Farah, Mathura (U.P.). The milk was strained through muslin cloth to remove the dirt. Startar Culture was obtained from National Collection of Dairy Cultures, NDRI, Karnal Haryana, India. The yield of mozzarella cheese made from Jakhrana and Jamunapari goat milk was found to be10.935±0.079 and 11.201±0.084 respectively. Similarly the yield of mozzarella cheese made by direct acid, starter culture and modified method was found to be 10.853±0.069, 11.458±0.093 and 10.894±0.104 respectively. The overall average value of yield of goat milk mozzarella cheese was 11.068±0.059. The statistical analysis revealed that breeds of goat and methods of manufacture significantly affected yield of mozzarella cheese.
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