Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

ABSTRACT: The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a functionality perspective, rennet casein (RCN) is the...

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Bibliographic Details
Main Authors:	P. Salunke, C. Marella, J.K. Amamcharla, K. Muthukumarappan, L.E. Metzger
Format:	Article
Language:	English
Published:	Elsevier 2022-10-01
Series:	Journal of Dairy Science
Subjects:	transglutaminase milk protein concentrate micellar casein concentrate rennet casein imitation mozzarella cheese functionality
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030222004945

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