COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE
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Date
2018
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Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand
Abstract
The objective of the present investigation was to compare the chemical composition,
textural properties, baking characteristics, sensory quality judged as pizza topping as
well as microbiological profile of Mozzarella Cheese Analogues (MCAs) made using
two types of casein Acid Casein (AC) and Rennet Casein (RC) and their admixture
[ARC] as against Natural Mozzarella Cheese [NMC]. The MCAs were prepared
following the methods standardized by Jana and Upadhyay (2001), Sharma (2012) and
Soni (2014) for ACMCA, RCMCA and ARCMCA respectively, with minor
modifications.
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