TECHNOLOGICAL ASPECTS OF FORMULATION OF MOZZARELLA CHEESE ANALOGUE USING A BLEND OF RENNET AND ACID CASEIN

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dc.contributor.advisorDr. Atanu H. Jana
dc.contributor.authorTejas B. Soni
dc.date.accessioned2017-02-28T10:30:20Z
dc.date.available2017-02-28T10:30:20Z
dc.date.issued2014
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810003020
dc.keywordsMOZZARELLA CHEESE ANALOGUE, BLEND OF RENNET, ACID CASEIN, FORMULATION, MANUFACTUREen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemTECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE USING A BLEND OF RENNET AND ACID CASEINen_US
dc.subDairy Technologyen_US
dc.subjectdairy science, dairy technologyen_US
dc.subjecttechnologyen_US
dc.themeFORMULATION AND MANUFACTURE OF MOZZARELLA CHEESE ANALOGUEen_US
dc.these.typeM.Scen_US
dc.titleTECHNOLOGICAL ASPECTS OF FORMULATION OF MOZZARELLA CHEESE ANALOGUE USING A BLEND OF RENNET AND ACID CASEINen_US
dc.typeThesisen_US
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