Journal of Food Science and Technology

, Volume 47, Issue 5, pp 574–578 | Cite as

Process standardization for rennet casein based Mozzarella cheese analogue

  • Rahul Shah
  • Atanu H. Jana
  • K. D. Aparnathi
  • P. S. Prajapati
Short Communication


A process for manufacture of Mozzarella cheese analogue (MCA) using rennet casein and plastic cream as protein and fat sources respectively was standardized. The formulation comprised of 25% plastic cream (72% fat), 27% rennet casein along with 3% tri-sodium citrate as emulsifying salt, 2% maltodextrin as binder, 0.55% lactic acid as pH regulator, 1% common salt for seasoning, 1% Mozzarella cheese bud as flavouring and 40.4% water. The process involved (a) dissolving the dry mixture of casein, maltodextrin, flavouring and common salt in hot emulsifying salt solution, (b) incorporation of half the quantity of acid solution in casein-maltodextrin dough, followed by addition and emulsification of plastic cream, and (c) addition of remaining half of the acid solution and heating the mass to 80 °C until a plastic cheese mass was obtained. The analogue was shaped in ball form, cooled and packaged in polyethylene bag. The MCA conformed to the PFA requirements for pizza cheese and had all the requisite baking characteristics expected of pizza cheese topping.


Mozzarella cheese Analogue Rennet casein Plastic cream Process standardization Composition 


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Copyright information

© Association of Food Scientists & Technologists (India) 2010

Authors and Affiliations

  • Rahul Shah
    • 1
  • Atanu H. Jana
    • 2
  • K. D. Aparnathi
    • 3
  • P. S. Prajapati
    • 2
  1. 1.A.D. Patel Institute of TechnologyNew Vallabh VidyanagarIndia
  2. 2.Department of Dairy TechnologyS.M.C. College of Dairy Science, Anand Agricultural UniversityAnandIndia
  3. 3.Department of Dairy ChemistryS.M.C. College of Dairy Science, Anand Agricultural UniversityAnandIndia

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