TECHNOLOGICAL ASPECTS FOR THE MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE FOR PIZZA TOPPING
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Date
2012
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Anand Agricultural University, Anand
Abstract
The present investigation was carried out with a view to standardize the formulation and processing technology for the manufacture of Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and palm kernel oil based fat source, along with other functional additives and flavouring.
The study was undertaken in eight phases which involved: Phase-I: Development of a formulation and standardizing the processing parameters for the preparation of MCA, Phase-II: Selection of acid, Phase-III: Validating the need for using starch in the MCA formulation, Phase-IV: Optimizing the level of rennet casein in the MCA formulation, Phase-V: Optimizing the proportion of emulsifying salts in the preparation of MCA, Phase-VI: Optimizing the level of combination of emulsifying salts in the MCA formulation, Phase-VII: Comparison of MCA with natural Mozzarella cheese (NMC), and Phase-VIII: Assessing the cost-effectiveness of MCA as against NMC
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