Influence of Using a Blend of Rennet Casein and Whey Protein Concentrate as Protein Source on the Quality of Mozzarella Cheese Analogue - Juniper Publishers

Influence of Using a Blend of Rennet Casein and Whey Protein Concentrate as Protein Source on the Quality of Mozzarella Cheese Analogue

Authored by Jana AH

Cheese is deficient in whey proteins and whey protein has high nutritional significance in human diet. Hence it was decided to incorporate whey protein concentrate (WPC) in the formulation of Mozzarella cheese analogue (MCA), based on rennet casein (RC) and study its effect on the quality of resultant cheese analogue. The proportion of RC: WPC employed were 95:5, 90:10 and 85:15 w/w. The formulation of MCA comprised of 23.5% of protein blend, 15% vegetable fat, 2.75 % blend of trisodium citrate and disodium hydrogen phosphate (2.5:1, w/w), 0.07 % calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese 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 pizza topping. MCA made using protein blend (RC: WPC - 90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, MCA made using RC:WPC (90:10)exhibited superiority with regard to shred quality and marginal upper hand in terms of the total sensory score of cheese judged as a pizza topping, compared to the one made using 85:15 blend. The MCA made using RC:WPC (90:10)protein blend conformed to the legal requirements for ‘Pizza cheese’ in India and had the requisite baking characteristics suitable for its end use application as pizza topping. Hence, it is recommended to use a blend of RC and WPC (90:10 w/w) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties.

To Read more..Fulltext in Journal of Dairy & Veterinary Sciences in Juniper Publishers

 

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