Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate
Abstract 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 wit...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3424 |
| _version_ | 1797744632939937792 |
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| author | Ahmed R. A. Hammam Lloyd E. Metzger |
| author_facet | Ahmed R. A. Hammam Lloyd E. Metzger |
| author_sort | Ahmed R. A. Hammam |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-12T15:12:22Z |
| format | Article |
| id | doaj.art-aeee35f0c4314979a39aa1cc9c6cb160 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-12T15:12:22Z |
| publishDate | 2023-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-aeee35f0c4314979a39aa1cc9c6cb1602023-08-11T17:44:18ZengWileyFood Science & Nutrition2048-71772023-08-011184616462410.1002/fsn3.3424Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrateAhmed R. A. Hammam0Lloyd E. Metzger1Dairy and Food Science Department South Dakota State University Brookings South Dakota USADairy and Food Science Department South Dakota State University Brookings South Dakota USAAbstract 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.https://doi.org/10.1002/fsn3.3424acid curdfunctional characteristicsimitation Mozzarella cheesemelting propertiesmicellar casein concentrate |
| spellingShingle | Ahmed R. A. Hammam Lloyd E. Metzger Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate Food Science & Nutrition acid curd functional characteristics imitation Mozzarella cheese melting properties micellar casein concentrate |
| title | Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate |
| title_full | Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate |
| title_fullStr | Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate |
| title_full_unstemmed | Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate |
| title_short | Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate |
| title_sort | characteristics of imitation mozzarella cheese manufactured without emulsifying salts using a combination of culture based acid curd and micellar casein concentrate |
| topic | acid curd functional characteristics imitation Mozzarella cheese melting properties micellar casein concentrate |
| url | https://doi.org/10.1002/fsn3.3424 |
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