Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate.

Autor: Hammam ARA; Dairy and Food Science Department South Dakota State University Brookings South Dakota USA.; Dairy Science Department, Faculty of Agriculture Assiut University Assiut Egypt., Metzger LE; Dairy and Food Science Department South Dakota State University Brookings South Dakota USA.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 May 15; Vol. 11 (8), pp. 4616-4624. Date of Electronic Publication: 2023 May 15 (Print Publication: 2023).
DOI: 10.1002/fsn3.3424
Abstrakt: The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR-2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR-2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje