title: Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.
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.
authors.affiliation: Baroda Dairy, Vadodara, Gujarat India.
authors.forename: Padhiyar
authors.initials: P
authors.lastname: Dhanraj
authors.affiliation: Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India.
authors.forename: Atanu
authors.identifier: 0000-0002-5937-7166
authors.initials: A
authors.lastname: Jana
authors.affiliation: Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India.
authors.forename: Hiral
authors.initials: H
authors.lastname: Modha
authors.affiliation: Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India.
authors.forename: K D
authors.initials: KD
authors.lastname: Aparnathi
keywords: Baking quality; Composition; Mozzarella cheese analogue; Rennet casein; Texture; Whey protein concentrate