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Process standardization for rennet casein based Mozzarella cheese analogue.

Rahul Shah1, Atanu H Jana, K D Aparnathi

  • 1A.D. Patel Institute of Technology, New Vallabh Vidyanagar, Gujarat India.

Journal of Food Science and Technology
|April 11, 2013
PubMed
Summary
This summary is machine-generated.

Researchers developed a novel Mozzarella cheese analogue (MCA) using rennet casein and plastic cream. This process yields a product meeting pizza cheese standards with desirable baking properties.

Keywords:
AnalogueCompositionMozzarella cheesePlastic creamProcess standardizationRennet casein

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Food Product Development

Background:

  • Standard Mozzarella cheese production can be complex and costly.
  • There is a demand for cheese analogues with specific functional properties for applications like pizza topping.

Purpose of the Study:

  • To standardize a process for manufacturing a Mozzarella cheese analogue (MCA).
  • To utilize rennet casein and plastic cream as primary protein and fat sources.
  • To evaluate the characteristics of the developed MCA for pizza cheese applications.

Main Methods:

  • Standardization of a formulation including rennet casein, plastic cream, tri-sodium citrate, maltodextrin, lactic acid, salt, and flavouring.
  • A multi-step process involving dissolving dry ingredients, dough formation, emulsification of plastic cream, and controlled heating to 80°C.
  • Shaping, cooling, and packaging of the final MCA product.

Main Results:

  • The developed Mozzarella cheese analogue (MCA) formulation included 27% rennet casein and 25% plastic cream (72% fat).
  • The manufacturing process resulted in a plastic cheese mass with desired texture.
  • The MCA met the PFA requirements for pizza cheese and exhibited suitable baking characteristics.

Conclusions:

  • A viable process for producing Mozzarella cheese analogue (MCA) using rennet casein and plastic cream has been successfully standardized.
  • The developed MCA possesses the necessary quality attributes and functional properties for use as a pizza cheese topping.
  • This research offers an alternative for producing cheese-like products with specific applications in the food industry.