Dr. Atanu H. JanaTejas B. Soni2017-02-282017-02-282014http://krishikosh.egranth.ac.in/handle/1/5810003020The 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.endairy science, dairy technologytechnologyThesis