NUTRITIONAL AND MICROBIAL QUALITY OF DIFFERENT BRANDS OF MOZZARELLA CHEESE AVAILABLE IN BANGLADESH

Abstract

Mozzarella cheese is one of the most widely consumed dairy products worldwide owing to its versatility, rich nutritional profile, unique texture. This study aimed to evaluate the nutritional composition, microbial quality, and sensory properties of selected mozzarella cheese brands available in Bangladesh to determine their overall quality and suitability for consumption. Sensory evaluation based on color, body, texture, flavor, aroma, and appearance revealed that Lactima mozzarella received the highest overall acceptability scores, whereas Goodlife mozzarella scored lower in flavor and finish. Statistical analysis using Tukey’s Honest Significant Difference (HSD) test confirmed Significant differences (p ≤ 0.05) were found in body, texture, flavor, aroma, and appearance, though color differences were statistically insignificant (p > 0.05). Proximate analysis revealed significant differences (p < 0.05) in moisture, protein, fat, ash, and salt contents across the samples. The protein content of the samples ranged from 17.57% to 25.35%, while the fat content ranged from 13.99% to 22.36%. The study determined that the moisture content, titratable acidity, ash content, and salt content of mozzarella cheese ranged from 48.70 ± 0.54% to 52.98 ± 0.87%, 0.52 ± 0.17% to 1.07 ± 0.38%, 1.83 ± 0.08% to 3.18 ± 0.36%, and 0.39 ± 0.14% to 1.06 ± 0.07%, respectively. Compared to BSTI standards for processed cheese (minimum protein 16%, minimum fat 20%, moisture not exceeding 52%, and maximum salt 2.5%), most samples met or exceeded protein and moisture requirements, although Lactima fell short on fat content (13.99%). All samples complied with the BSTI salt limit. Microbiological analysis identified significant variations in total viable count (TVC) and coliform presence. While three brands of mozzarella cheese exhibited no coliform growth (NG), the remaining one had an average coliform count of 3.62×10² CFU/g within BSTI’s acceptable range (<10³ CFU/g), although this difference was not statistically significant (p = 0.12, NS). TVC results were statistically significant (p < 0.05), where the highest bacterial load was (1.86×10⁵ CFU/g) and the lowest bacterial load was (5.6×10³ CFU/g). Notably, one brand of mozzarella cheese showed no detectable bacterial growth (NG), suggesting superior microbiological quality.