TECHNOLOGICAL ASPECTS OF FORMULATION OF MOZZARELLA CHEESE ANALOGUE USING A BLEND OF RENNET AND ACID CASEIN
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Date
2014
Authors
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Journal ISSN
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Publisher
AAU, Anand
Abstract
The present investigation was carried out with a view to screen few ingredients for
their suitability for the manufacture of Mozzarella cheese analogue (MCA) utilizing a
blend of rennet and acid casein as the protein source and vegetable fat as the fat source,
along with other functional additives and flavouring. Acid casein (AC) is a cheaper
protein source than rennet casein (RC), at the same time possessing higher protein and
lower ash content than its counterpart. Hence, it was envisaged to utilize these two protein
sources in combination, in the preparation of MCA to produce a cost-effective product,
without compromising on the quality. Since the functional characteristics of the two
casein products are different, it was decided to study the influence of blending the two
casein powders on the functional properties of the resultant cheese, especially the baking
properties.
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Keywords
dairy science, dairy technology, technology