Journal of Food Science and Technology

, Volume 54, Issue 3, pp 822–831 | Cite as

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

  • Padhiyar Dhanraj
  • Atanu Jana
  • Hiral Modha
  • K. D. Aparnathi
Original Article
  • 152 Downloads

Abstract

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC—90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

Keywords

Mozzarella cheese analogue Rennet casein Whey protein concentrate Composition Texture Baking quality 

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Baroda DairyVadodaraIndia
  2. 2.Department of Dairy Technology, SMC College of Dairy ScienceAnand Agricultural UniversityAnandIndia

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