Results 1 to 10 of about 59 (54)

Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer [PDF]

Foods
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over
Lloyd Metzger, Prafulla Salunke
exaly   +4 more sources

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

Journal of Dairy Science, 2022
: 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.
Jayendra Amamcharla, Prafulla Salunke, L E Metzger   +2 more
exaly   +3 more sources

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties

Journal of Dairy Science, 2022
: Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation.
Jayendra Amamcharla, Chenchaiah Marella, Lloyd Metzger   +2 more
exaly   +3 more sources

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate [PDF]

Food Science and Nutrition, 2023
Ahmed R A Hammam, Lloyd Metzger
exaly   +2 more sources

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Cheese industry in Brazil: Innovation, regulation and consumer perception

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa, Denise Sobral, Junio César Jacinto de Paula, Kennya Beatriz Siqueira   +3 more
wiley   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himansu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source

Potential Application of Hydroxypropylated Potato Starch as a Fat Replacer in Mozzarella Cheese Imitation and Its Impact on the Techno‐Functional Characteristics

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Fat replacement in different food products, including analog cheese, is gaining importance because of health concerns. The present research, therefore, examined the use of native potato starch (NPS) and hydroxypropylated potato starch (HPS) as a fat replacer (FR) at 2%, 5%, and 8% levels based on fat (dry basis) in mozzarella cheese imitation (MCI ...
Maria Ahsan, Tahira Mohsin Ali, Marium Shaikh, Remal Mansoor, Faiza Shaikh, Madiha Ajaz, Essam Hebishy   +6 more
wiley   +1 more source