Dr. Atanu H. JanaRahul D. Shah2017-07-212017-07-212008http://krishikosh.egranth.ac.in/handle/1/5810025809The 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 NMCenDairy TechnologyAnalysisThesis