RUFINO G. PALABRICA SR.

NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

The Feasibility of Powdered Milk as an Alternative Ingredient in Making

Mozzarella Cheese

By:
Ahlaika Y. Jimenez
Daizelle Nicole G. Diaz
Vanessa L. Defensor
Mabienne Bionat
Mary Devine Pasco

A Research Paper proposal Presented to the Faculty of the Senior High School
Department of Rufino G. Palabrica Sr. National High School Dingle, Iloilo

A Capstone Research

Submitted in partial fulfillment of the requirements for the Grade 12 Senior High
School in the Faculty of Rufino G. Palabrica Sr. National

Mr. Glenn J. Dador

Research Adviser

1
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Acknowledgement

The researchers want to begin to thank their research adviser Mr. Glenn
Dador. He supported them in their journey to be a researcher. His door was always
open whenever they had a question regarding with their research. They are grateful for
his encouragement that makes them more eager to learn about research.

The researchers would also like to thank themselves because they

survived this task without any conflicts in the group, and for giving each of them a
valuable time to do the research even though their houses are quite far from each other
but still they managed to perform the experiment with safety protocols.

Finally, the researches must definitely express their gratitude to their

parents for the support and encouragement during the time of their research, and for the
permission they’ve gave in doing the study in any vacant places or houses of the co-
researcher. This study would not have been possible without them. Thank you.

2
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Table of Contents

Acknowledgements………………………………………………………………………...... 2
List of figures………………………………………………………………………………......4
List of tables……………………………………………………………...…………………….5
Abstract…………………………………………………………………………………………6
Chapter 1: Introduction………………………………………………………………….........7
Background of the Study………………………………………………...…………...8
Statement of the Problem…………………………………………………….……....9
Conceptual
Framework……………………………………………………………...10 Significance
of the Study…………………………………………………………….10 Definition of
Terms…………………………………………………………………...10 Scope and
Delimitation of the Study…………………………………………........11 Chapter 2:
Literature review……………………………………………............................12 Chapter 3:
Methodology…………………………………………………………….........…16
Purpose of the Study………………………………………………………..........…16
Materials, Tools and Equipment………………………………………….........…..16
Procedures…………………………………………………………………...........…17
Data Gathering Procedure………………………………………………….........…17
Chapter 4: Results and
discussion…………………………………………………......….19 Chapter 5: Summary,
Conclusion and Recommendation…………..............................20
References……………………………………………………………………………….......22
Appendices…………………………………………………………………...……...........…23

3
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

List of Figures

Figure Page
Figure 1. The independent and dependent variable of the study…………………….…10

4
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

List of Tables

Table Page
Table 1. Materials Used in the Study……………………………………………………….16
Table 2. Tools and Equipment……………………………………………………………….17
Table 3. The acceptability level of homemade and commercially made mozzarella
cheese in terms of taste, texture, and smell…………………………..……………………19

5
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Abstract

Mozzarella is a southern Italian cheese traditionally made from Italian buffalo’s

milk by the pasta filata method. Mozzarella Cheese is the best in many ways whether
it's a gooey lasagna, creamy casserole or homemade pizza, mozzarella cheese is what
makes so many of our favorite comfort foods so darn comforting. And to make those
mozzarella recipes downright irresistible, you need the best mozzarella cheese. The
purpose of this study is to determine the feasibility of powdered milk as an alternative
ingredient in making mozzarella cheese. Making homemade mozzarella cheese will be
a benefitable for the restaurant owners also to the consumers who would like to make
their own mozzarella cheese due to the price of processed mozzarella cheese which is
not everyone can afford to buy and especially to pizza makers wherein they usually use
mozzarella cheese as their ingredient, they will be using powdered milk as alternative
ingredient in making mozzarella cheese. By making their own homemade mozzarella
cheese, they could sell their product and they could lower their menu prices with the
low-cost budget of ingredients. The customers will enjoy the product with the same taste
and smell as the processed mozzarella cheese that they put.

6
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

The Feasibility of Powdered Milk as an Alternative Ingredient in Making

Mozzarella Cheese

Chapter 1
INTRODUCTION TO THE STUDY

This chapter includes six parts: (1) Background of the Study, (2) Statement of
the Problem and Hypotheses, (3) Conceptual Framework, (4) Significance of the Study,
(5) Definition of Terms, and (6) Scope and Delimitation of the Study.

Part One, Background of the Study, gives an overview in which the research
problem was anchored.
Part Two, Statement of the Problem and Hypotheses, identifies the main
problem and enumerates the specific problems which the study hoped to answer, and
hypothesis to be tested.
Part Three, Conceptual Framework, presents the paradigm of the study.
Part Four, Significance of the Study, presents the possible contributions and the
specific application of knowledge that might be gained from the results of the study.
Part Five, Definition of Terms, contains the conceptual and operational
definitions of key terms used in the study.
Part Six, Scope and Delimitation of the Study, specifies the scope and coverage
of the study in terms of purpose, research design, research instruments, and statistical
tools employed in the study.

7
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Background of the Study

Mozzarella belongs to the "pasta filata" cheese family and is one of the most
produced cheeses in the world, with a global production volume of over 3,000,000 tons.
It is manufactured at two different moisture content levels: the low-moisture type (LMM)
is mostly used as an ingredient for topping pizza; the high-moisture type (HMM) is a
fresh table cheese. For a long time, HMM was a very minor percentage of total
production volume, but in the last one decade it has expanded practically everywhere,
and the amounts produced now account for about 15% of total output. Buffalo milk was
once used to make mozzarella cheese. It is prepared from cow milk all throughout Italy,
other European countries, and the United States, but the procedure must be adjusted
accordingly. The finished cheese is white, supple, and has a vibrant surface sheen, as
well as the distinctive attribute of stretchability. The action of lactic acid on dicalcium-
para-caseinate gives mozzarella cheese its distinctive flavor. Because of its natural
stretching properties, mozzarella cheese is utilized as a topping on pizza pie. The
popularity of pizza parlors is almost 67%, particularly among teenagers, has boosted
Mozzarella cheese manufacturing.

As mozzarella's popularity for use in fast food products grows, so will sales of
the cheese. Its major consumer will continue to be the food service industry. Mozzarella
cheese is low in fat and helps to avoid heart disease, so it's a popular choice among
health-conscious consumers. Because more mozzarella cheese-based products are
available, the global market will continue to rise steadily during the projection period.

Currently, the Mozzarella Cheese market in the town of dingle has a lot of
potential since pizza shop and restaurants became more popular in the area. The
demand in this region is steadily increasing. The price of Mozzarella Cheese has risen
in recent years as a result of increased competition within the industry. Some of the
restaurant owners are really going to the city to buy more cheaper price of procced
mozzarella cheese since the price of the mozzarella cheese in the public market of
dingle has become more expensive. The market has been stable for a long time, but a
major barrier limiting market expansion is the downstream market's limitations.

Mozzarella is a go-to cheese for customers looking for non-specific pantry

staples and snacking options as well as those looking for specific uses like pizza.
According to Kostya, mozzarella's distinct flavor and characteristics appeal to a wide
range of meals and categories. "It has a neutral flavor character," he explains, "so you
can use it all over the menu." In pizza (87%), burgers (78%), sandwiches (78%), pasta
(69%) and appetizers and sides (69%), consumers regard cheese to be an important or
very significant element (65%). Similarly, foodservice operators report their most
popular ready-to-use cheese items are appetizers/sides (42%), desserts (26%), pizza
(22%), and sandwiches (22%). (21%). "Desserts generally use cream cheese, but

8
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

mozzarella may be used in all of the other top categories where cheese is used," Kostya
added. However, the price and popularity of mozzarella cheese is also increasing there
are a lot of consumers who are willing to pay for the processed mozzarella even it is too
expensive, but how about the people who could not afford that expensive cheese? But
then they want to try it and satisfy their cravings and curiosity about mozzarella cheese
in way that they can still enjoy it and could save a lot of money?

Therefore, making homemade mozzarella cheese will be a benefitable for the

restaurant owners also to the consumers who would like to make their own mozzarella
cheese due to the price of processed mozzarella cheese which is not everyone can
afford to buy and especially to pizza makers wherein they usually use mozzarella
cheese as their ingredient, they will be using powdered milk as alternative ingredient in
making mozzarella cheese. By making their own homemade mozzarella cheese, they
could sell their product and they could lower their menu prices with the low-cost budget
of ingredients. The customers will enjoy the product with the same taste and smell as
the processed mozzarella cheese that they put.

Statement of the Problem

This study aims to determine if powdered milk as an alternative ingredient in making
mozzarella cheese.

Specially, the study sought to answer the following question:

1. What is the acceptability level of homemade mozzarella cheese in terms of taste,
texture, and smell?
2. What is the acceptability level of commercially processed mozzarella cheese in terms
of taste, texture, and smell?
3. Is there a significant difference in the acceptability level of homemade and
commercially made mozzarella cheese in terms of taste, texture, and smell?

9
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Conceptual Framework

Homemade Mozzarella
Cheese

Taste, texture, and smell

Commercially Made
Mozzarella Cheese

Significance of the Study

This study will be beneficial to the following:
For the restaurant owners, this research will serve as their guide in deciding of
make homemade mozzarella cheese to put in their food that they are serving instead of
buying expensive processed mozzarella cheese.

For pizza makers, this research will help them sell their product in a lower price
with the low-cost budget of ingredients since they will be making their own homemade
mozzarella cheese that the customers will still like.

For the future researchers, this research can be their reference in improving and
making their study.

Definition of Terms
For the purpose of clarification and understanding, the following terms are
operationally and conceptually defined.

Mozzarella. A plastic or stretched-curd cheese; the curd is mixed with heated

whey and stretched and kneaded until it attains a smooth, pliable consistency.
(Encyclopedia Britannica)

10
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

In this study, it refers to the product that the researchers will use to compare
with the homemade mozzarella using powdered milk as an alternative component for
making mozzarella.

Homemade Mozzarella. Handmade in smaller batches from powdered milk, has

a much softer, buttery texture and a delicate flavor. (GH- Goodhousecooking)
In this study, it refers to the product of this research study.

Powdered Milk. A manufactured dairy product made by evaporating milk to

dryness. (Wikipedia)
In this study, it refers to the main component of the product.

Vinegar. A sour liquid obtained by fermentation of dilute alcoholic liquids and

used as a condiment or preservative. (Merriam Webster Dictionary)

In this study, it refers to the component that the researchers will use to cause
the cheese curds to separate from the whey.

Scope and Delimitation

This study aims to determine the feasibility of powdered milk as an alternative

ingredient in making mozzarella cheese. The independent variable if this study is the
homemade mozzarella cheese while the dependent variable of this study is the taste,
texture, and smell.

The researcher will conduct their study in Dingle Public Market where in there is
5 pizza restaurants where they are usually using mozzarella cheese as their ingredient.

11
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Chapter 2
REVIEW OF RELATED LITERATURE

This chapter reviews related literature and studies which serves as frame of
references for this study. This reading serves as a guide in formulating conceptual
frame of reference in which this study was premised so as to elicit answers to the
foregoing areas of investigation. It is composed of four parts. Part: (1) Origin of
Mozzarella, (2) Origin of Homemade Mozzarella and it’s Benefits, (3) Difference
between Cheese and Mozzarella.

Part one, discuss about the Origin of Mozzarella.

Part two, discuss the Origin of Homemade Mozzarella and its Benefits.
Part explain the difference between Cheese and Mozzarella.

History of Mozzarella
Mozzarella originates from Southern Italy. Early records show that the Romans
were already producing a similar type of cheese from sheep’s milk in the middle of the
first century A.D. According to tradition, it is said that during the third century, monks
from San Lorenzo di Capua handed out bread and self-made cheese called “mozza” to
the needy. The name “mozzarella” developed from “mozza”, which comes from the
Italian verb “mozzare” (= to separate).

With the emergence of water buffalo farming in the 16th century, the switch
from sheep’s milk mozzarella to what is considered authentic “mozzarella di bufala”
(buffalo milk mozzarella) came into effect. In approx. the middle of the 20th century,
mozzarella triumphantly advanced throughout all of Europe. Due to the enormous
demand, mozzarella is now virtually only produced from cow’s milk. Mozzarella made
from cow’s milk is milder in taste than mozzarella made from buffalo’s milk.

Legend has it that mozzarella was first made when cheese curds accidently fell
into a pail of hot water in a cheese factory near Naples…and soon thereafter the first
pizza was made! Actually, new cheeses are often formulated when mistakes happen, so
there well may be truth in the tale!

Mozzarella was first made in Italy near Naples from the rich milk of water
buffalos. Because it was not made from pasteurized milk and because there was little or
no refrigeration the cheese had a very short shelf-life and seldom left the southern
region of Italy near Naples where it was made. As cheese technology, refrigeration and

12
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

transportation systems developed the cheese spread to other regions of Italy.

However, to this day it is widely known that the best and most highly prized
artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and
Caserta where small factories continue centuries-old traditions making buffalo
mozzarella fresh daily for their local customers, who line up at the factories to buy this
delicacy.

Benefits of Homemade Mozzarella

When it comes to homemade, we usually think of a quality cooked meal by our
mother. There’s something about knowing exactly where and how your food came to be
that makes it that much more enjoyable. But this same feeling can be applied to not only
meals, but the everyday foods we consume as well. Cheese making is one DIY activity
that has wonderful rewards, and makes for an excellent gateway to all types of at home
artisan cooking.

There are three reasons that makes cheese making worthy option over
purchasing at the store. First, it’s healthier than the processed one. There are none of
the harmful types of preservatives, gums, and stabilizers in your homemade cheese that
you might find in store bought version. Since you can control each ingredient that goes
into your cheese, you get to use true organic ingredients. Cheese making with organic
ingredients also frees you from potential pesticides, hormones, or traces of antibiotics.
Further still, homemade cheese has more protein, calcium, and vitamins than store
bought.

Secondly, it’s easy to make. Many cheeses are simple to make at home, such
as mozzarella, ricotta, mascarpone, feta, even camembert and brie. There are few basic
steps to making cheese in general, with only a little bit of tweaking to get the different
varieties. Much of the process of cheese making involves waiting for the cultures to
ripen the milk, no need to “babysit” the pot like you would think. Also like any skill, the
more you’re involved with cheese making at home, the faster you process will be.

Lastly, it can save your money. Cheese making is a hobby that is fairly
inexpensive to start up, and relatively cost effective to maintain. Most of the necessary
supplies needed to make cheese you may already have such as a pot, stirring or slotted
spoon, and colander. There are only few extra ingredients that are needed. Also, by
your own cheese at home, the yield per batch will be far greater than what you will
typically get for your money at the store. It’s a skill that pays for itself almost
immediately!

13
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Difference between Cheese and Mozzarella

Mozzarella is not a cheese by virtue of duck test. It doesn’t have the foul odor,
rancid taste or even texture of cheeses. Mozzarella has a flexible, stringy appearance
versus the crumbly or brittle consistency of “cheese”. Actual “cheeses” leave your taste
buds wondering. When the cheese was brought to America from Italy, no one corrected
the mistaken identity because it meant they could sell twice as much cheese.

Related Studies
Mozzarella cheese is one of the most consumed cheeses worldwide. In the US
in 2008 Mozzarella was the most consumed cheese with a consumption of 10.7 pounds
percapita (4.85 kg). Mozzarella plays a large role in a consider-able number of world
markets, in particular the North American market. It is common for cheese plants to
manufacture in excess of 100,000 kg of pizza cheese daily. This scale of manufacture
has led to a need for precise control over the manufacturing process as well as an in-
depth under-standing of how changes in the process impact on the structure,
functionality and the composition of the cheese. Originating in Italy, Mozzarella cheese
has evolved from a regional cheese of southern Italy to being one consumed
internationally. Traditional Mozzarella cheese is made from buffalo milk. However, the
majority of the Mozzarella produced today is manufactured from pasteurised, part
skimmed bovine milk. Mozzarella is a member of the Pasta filata, or stretched curd,
family of cheeses. The stretching of the curd gives the cheese a unique fibrous texture.
Prior to World War II Mozzarella was only consumed in small amounts outside of Italy;
however, after the war there was an explosion in the popularity of Mozzarella due to the
demand for Italian style products like pizza. More than 70% of all Mozzarella consumed
in the US is used on pizzas. The Mozzarella used as a pizza topping differs significantly
to the traditional fresh Mozzarella cheese in both functionality and appearance. The US
has classified Mozzarella into four different categories based on composition:
Mozzarella, low moisture Mozzarella, part skim Mozzarella and low moisture part skim
Mozzarella. The Low Moisture Part Skim (LMPS)Mozzarella is the most common variety
due to its prominence on foods such as pizzas where it is used for its functional
properties. The most common variation of Mozzarella cheese is that used for cooking
purposes, in particular as a topping for pizzas. This pizza cheese is often referred to as
a low-moisture part-skimmed (LMPS) Mozzarella due to its lower fat and moisture
content.

According to Smith, Carr, Golding, and Reid (2018) the chemical composition
and functional properties of Mozzarella cheese can be controlled by adjusting the
stretching water temperature. However, there is little information available on the
molecular interactions that are responsible for the behavior of cheeses obtained by
enzymatic coagulation such as Mozzarella (Hinrichs & Keim, 2007; Keim, Kulozik, &
Hinrichs, 2006) and studies indicate that several molecular forces and interactions
between cheese components are considered important because they may influence
14
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

cheese functionality (Lamichhane, Kelly, & Sheehan, 2018).

According to UTBA, Faysa; BALIA, Roostia L.; UTAMA, Gemilang Lara (2018)
there are two kinds of whey collected throughout the making of mozzarella, the first
whey was collected after the coagulation process in the second whey was collected
after mozzarella curdling process. Each type of whey was inoculated into Potato
Dextrose Agar (PDA) media modified with 3% yeast extract and 10 ppm Amoxicillin and
were further incubated for 48hrs in room temperature. Each colony formed were then
differentiate macroscopically and purified in a separate modifies PDA media for 4 times.
Purifies colonies were furthered identified under microscope and only the colonies
having yeast morphology were tested for its proteolytic activity with paving block method
using Nutrient Agar plus 3% Skim Milk, with formation of clear zone were measured as
proteolytic activity. Yeasts with proteolytic activity were identified using RapID yeast
plus system. The results showed 7 yeasts colonies found and proteolytic activity was
only found in one isolate with positive-negative 9.5 mm diameter of clear zone. The
isolate was further brought to the identification and revealed as Trichosporon beigelii.

According to Cordoso P., & Marin J. M. (2017) mozzarella cheese is considered

a safe food due to high temperature treatment used in the traditional process of
stretching into hot water; however, a post-process contamination during the cheese
manufacture or during the processing (before distribution) could occur. Their study
investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in
homemade mozzarella cheese. In total, 59 raw milk cheese samples collected at a local
producer in the Jequintinhonha Valley (Northeast of Minas Geriais, Brazil) were
submitted for microbiological analysis, in 38 (64.4%) tested positive for E. coli. Then,
147 strains of E. coli. Were isolated from positive samples and screened by polymerase
chain reaction for the presence of the genes encoding the following virulence factor:
stx1 and stx2 (verotoxin types 1and 2) and eae (intimin). All the isolates were negative
for the stx2, 14 isolates (9.5%) were positive for the stx1 gene, in 11 of them harbored
the eae gene. A food worker was probably involved in the cheese contamination during
manufacture schedule. While the development of STEC infection in humans is not
completely understood, all STEC-contaminated food can be considered potentially
hazardous.

15
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Chapter 3
METHODOLOGY

This chapter consists of three parts. (1) Purpose of the Study and Research
Design and, (2) Materials, Tools and Equipment.

Part One, Purpose of the Study and Research Design, restate the purpose of the study
it can also describes the variables used in the study, and shows the layout of the
experiment.
Part Two, Materials, Tools, and Equipment, enumerates the quantity, specification of
the materials and equipment used the conduct of the study.
Part three, Procedure, deals with the formulation of the treatments and the conduct of
the study.

Purpose of the Study

This study is to determine the feasibility of powdered milk as an alternative
ingredient in making mozzarella cheese that can be beneficial to the restaurant owners
and customers to make their own mozzarella cheese than buying an expensive
processed mozzarella cheese in the market.

Research Design
This study utilized the Randomize Complete Block Design (RCBD) as a
research design.
•Materials, Tools and Equipment’s
In conducting this study, the researcher will be using the following materials, tools and
equipment’s:
Materials Purpose
Cauldron Use boil water and cook the product.
Ladle Use to stir the ingredients.
Cloth Use to strain the cheese curdle.
Water Use to dissolve the powdered milk.
Powdered Milk Main ingredient of the product.
Vinegar Cause the cheese curds to separate from

16
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

the whey.
Table 1: Materials and Tools used in making the Homemade Mozzarella and it’s
Purpose.

Materials Purpose
Gas Stove Use to cook the homemade mozzarella in
the cauldron.
Table 2: Equipment used in making the Homemade Mozzarella and its Purpose.

Data Gathering Procedure

Data gathering will be done through a liker scale survey form wherein the
respondents will be doing blind testing for them to be able to answer the question on the
survey form. Researcher will conduct their study at the Dingle Public market where in
there is 5 restaurant owners that will serve as their respondents for the study.

Procedures
Add the water to a large pot then take the milk powder, and slowly incorporate
it into the water. I really recommend using filtered water, unless your tap water tastes
good.

Use a slotted spoon or other spoon and slowly stir. Don’t agitate or stir too
hard, it will create too many bubbles that you don’t want.

Since I am using non-fat dry milk powder, I need to add some fat into the milk.
Take the butter and melt it just until barely melted in the microwave or in a pot on the
stovetop. Then take about a cup of the milk and heat it up until it is around 110F (43C) it
doesn’t have to be exact. The main thing is you don’t want to pour the melted butter into
cold milk. So heat the cup of milk up first. Combine the two and either whisk it really well
for 1 minute or put it in a blender and blend it for a minute. Heat the pot of milk slowly
over medium-low heat until it reaches right around 90F (32 C). Stir gently so the milk
heats up evenly. Use a thermometer to check the temp. Once the milk has heated up,
remove the pot from the burner and turn the heat off.

Add ¼ cup of filtered water or good tap water to a small bowl and then add
the citric acid to it. Stir until dissolved. Add the citric acid to the pot of warm milk. Gently
stir for about 30 seconds. You will begin to see curds form. Cover the pot, and allow it to
sit for 30 minutes up to 2 hours. You really need to give the curds time to develop. The
time doesn’t have to be exact either. So this works perfectly if you need to leave to run

17
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

errands. Time to heat up that curd.

Place the pot back on the burner and set the heat to medium-low. Instead of

stirring the curd, rotate the pot which will move the curd around. Heat the curd until it

reaches between 110 and 115 F (43 to 46).Once the curds have heated up to the

proper temp, remove the pot from the burner. Time to separate the curds from the

whey. The yellowish liquid you see is whey.

Use a slotted spoon and scoop out the curd. Place it in a colander lined with

cheesecloth. Also, make sure to have a sheet pan or roasting/baking pan under the

colander to catch the whey that drains out cheesecloth and squeeze the curds, this will

release the whey. Do this a few times until you get most of the whey out. At first, the

volume of the curds will be heavy and feel very soft. As you squeeze the volume will

decrease and the curds will get firmer. Time for the fun part, or at least I think it is the

fun part, well honestly it is all fun to me. We need to heat and shape and stretch the

cheese. This is what will turn the curd into cheese and give it that classic mozzarella

cheese texture.

Place the pot of curd in the microwave and heat for 1 minute on high. This

should bring the temp to right around 160 to 165F (71 to 73 C).

18
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Chapter 4
RESULTS AND DISCUSSION

This chapter deals with the analysis of data interpretation of results. The results
of the data were presented through descriptive and inferential data analysis.

Objective 1. What are the level of acceptability in PRODUCT A (Homemade Mozzarella

Cheese) and PRODUCT B (Commercially Made Mozzarella Cheese) in terms of quality,
taste, and texture?
Quality
n x SD Sig Value Description
Commercial 10 3.65 0.40 0.008 Significant
Homemade 10 3.21 0.25 0.009
P- value = 0.008
P< 0.05, rejected Null Hypothesis
Therefore, there is a significant difference in the quality of commercial and homemade
mozzarella cheese.
Taste
n x SD Sig Value Description
Commercial 10 3.49 0.23 0.060 No
Homemade 10 3.16 0.46 0.066 Significant
P- value = 0.060
P< 0.05, accepted the Null Hypothesis
Therefore, there is no significant difference in the taste of commercial and homemade
mozzarella cheese.
Texture
n x SD Sig Value Description
Commercial 10 3.38 0.40 0.657 No
Homemade 10 3.47 0.50 0.657 Significant
P- value = 0.657
P< 0.05, accepted the Null Hypothesis

19
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Therefore, there is no significant difference in the texture of commercial and homemade

mozzarella cheese.

Chapter 5
SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter contains 3 parts: (1) Summary, (2) Findings, (3) Conclusion, and (4)
Recommendations.

Summary and Methods

This comparative and developmental study was started and conducted from

January 2022 to May 2022 at Purok 2 Barangay San Jose, Camp Hernandez Dingle,

Iloilo at Jimenez Residence. It aimed to determine the feasibility of powdered milk as an

alternative ingredient in making mozzarella cheese. In order to obtain data to compare

the two, several procedures were performed. There were homemade mozzarella

cheese and processed mozzarella cheese tested in a form of spring rolls. The spring

rolls with different mozzarella cheese laid out in a blind tasting survey with two (2)

treatment. The treatments were as follows: A – processed mozzarella cheese and B –

homemade mozzarella cheese.

Findings

Results revealed that the respondents satisfaction to the Product A (Processed

Mozzarella) and Product B (Homemade Mozzarella using powdered milk as an

Alternative Ingredient in Making Mozzarella Cheese) are, they both have 90%

20
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

significant differences and 90% significant similarities to each other in terms of texture,

taste, freshness, and etc.

Conclusion

Homemade Mozzarella Cheese was made because of three (3) reasons. First,

it’s healthier than the processed one. There are none of the harmful types of

preservatives, gums, and stabilizers in your homemade cheese that you might find in

store bought version. Since you can control each ingredient that goes into your cheese,

you get to use true organic ingredients. Cheese making with organic ingredients also

frees you from potential pesticides, hormones, or traces of antibiotics. Further still,

homemade cheese has more protein, calcium, and vitamins than store bought.

Secondly, it’s easy to make. Many cheeses are simple to make at home, such as

mozzarella, ricotta, mascarpone, feta, even camembert and brie. There are few basic

steps to making cheese in general, with only a little bit of tweaking to get the different

varieties. Much of the process of cheese making involves waiting for the cultures to

ripen the milk, no need to “babysit” the pot like you would think. Also like any skill, the

more you’re involved with cheese making at home, the faster you process will be.

Lastly, it can save your money. Cheese making is a hobby that is fairly

inexpensive to start up, and relatively cost effective to maintain. Most of the necessary

21
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

supplies needed to make cheese you may already have such as a pot, stirring or slotted

spoon, and colander. There are only few extra ingredients that are needed. Also, by

your own cheese at home, the yield per batch will be far greater than what you will

typically get for your money at the store. It’s a skill that pays for itself almost

immediately!

The researchers also conclude that making homemade mozzarella cheese can

be beneficial to the restaurant owners and customers to make their own mozzarella

cheese than buying an expensive processed mozzarella cheese in the market.

Recommendation

The researchers recommend that similar study will be conducted using different

measurement of ingredients in making mozzarella cheese. The researchers also want

to add a recommendation that the stretchability of the mozzarella cheese using

powdered milk will be more effective if you use rennet for the curdling process.

22
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

References
https://www.thecheesemaker.com/blog/3-reasons-why-homemade-cheese-is-healthier-
than-store-bought/
https://www.myrecipes.com/community/types-of-mozzarella
https://www.mozzco.com/mozzarella_history#:~:text=Mozzarella%20was%20first
%20made%20in,Naples%20where%20it%20was%20made
https://digamma-f-wau.tumblr.com/post/141237938892/why-does-mozzarella-not-
cheese
https://www.researchgate.net/publication/322142323_Mozzarella_Cheese_-
_A_Review_of_the_Structural_Development_During_Processing
https://scholar.google.com.ph/scholar?
q=homemade+mozzarella+research+paper&hl=en&as_sdt=0&as_vis=1&oi=scholart#d=
gs_qabs&u=%23p%3D4ruuNzQMlEMJ
https://www.foodunfolded.com/article/mozzarella-cheese-how-its-made
https://www.thecheesemaker.com/blog/why-is-cheese-expensive-it-doesnt-have-to-be-/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643830/
https://www.cottagecheesefarm.com.au/history-of-mozzarella/
https://www.britannica.com/topic/mozzarella#:~:text=Mozzarella%20is%20a%20plastic
%20or,water%20to%20keep%20it%20moist
https://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a20772/fresh-
mozzarella-1101/

23
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Appendices

Picture 1&2. Preparing the materials and ingredients needed.

Picture 3. Heating the oil.

24
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Picture 5. Finished product.

Picture 4. Frying the spring rolls.

Picture 5. Finished product.

25
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Picture 6. Separating the spring rolls with processed mozzarella fillings to the spring
rolls with homemade mozzarella fillings.

Picture 7. Testing the stretchability of Processed Mozzarella.

26
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Picture 8&9. Testing the stretchability of the Homemade Mozzarella using powdered
milk as an Alternative Ingredient in Making Mozzarella Cheese.

27
 RUFINO G. PALABRICA SR. NATIONAL HIGHSCHOOL

SAN MATIAS DINGLE, ILOILO

Picture 10&11. Pizza by Mommy Rems and Amparo Foodhub are the two well knowned
eating place located here in Dingle,Iloilo. This two are the researchers’ respondents to
this study since they’re also serving foods with mozzarella cheese as one of their
ingredients.

28