TECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUE
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Date
2008
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Publisher
Anand Agricultural University
Abstract
The present investigation was carried out with a view to standardize the
formulation and technology for dairy-based Mozzarella Cheese Analogue (MCA)
using rennet casein as the protein source and plastic cream as the fat source,
along with other functional additives and flavouring.
The study was undertaken in nine phases which involved: Phase-I:
Developing a tentative formulation and process for MCA, Phase-II: Selection of
type of acid, Phase-III: Deciding the level of rennet casein in the formulation,
Phase-IV: Selection of type of emulsifying salt, Phase-V: Deciding the level of
emulsifying salt selected from previous phase (Phase-IV), Phase-VI: Evaluating
the need for maltodextrin in the formulation, Phase-VII: Selection of type of
cheese flavouring, Phase-VIII: Comparison of fresh MCA with directly acidified
fresh Natural Mozzarella Cheese (NMC), and Phase-IX: Assessing the costeffectiveness
of MCA vis-à-vis NMC
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Keywords
Dairy Technology, Analysis