The impact of production year, season and month on „Mozzarella“ cheese composition and quality indicators

High quality dairy products require the control of all the factors affecting the appearance, taste and texture. Seasonal variations in milk composition, particularly protein and casein content, greatly determine the yield of different cheese production. Seasonal factors have a significant influence on the milk composition, which ultimately determines the quality of the cheese. Casein and fat ratio easily change depending on the time of year or month and have an impact on the final cheese composition and quality. Hypothesis of this work: year, season and month of production determines the changes of cheese composition and quality. The goal of this thesis is to analyze the impact of year, season and month of production on „Mozzarella“ cheese composition and quality. Objectives of this thesis are: 1. to analyze the process of cheese production, organoleptic indicators and characteristics; 2. to analyze the quality indicators of cheese required in the European Union and Lithuania; 3. to analyze composition and quality factors of cheese; 4. to analyze the impact of year, season and moth of production on raw milk and cheese composition and quality. The investigation found that the month affects protein content of pasteurized mixture, the pH of a bed, the fat content of the cheese, the cheese dry matter content, pH of the cheese, pH of 1% salt solution, fat content of the cheese dry matter, and does not affect the fat content and pH of pasteurized mixture. Season affects protein content of pasteurized mixture, the pH of a bed, the fat content of the cheese, the cheese dry matter content, pH of the cheese, pH of 1% salt solution, and does not affect the fat content and pH of pasteurized mixture, fat content of the cheese dry matter. Year affect the pH of a bed, the fat content of the cheese, pH of 1% salt solution, fat content of the cheese dry matter, and does not affect the fat content, protein content and pH of pasteurized mixture, the cheese dry matter content