Imitation mozzarella cheese functionality

Results 1 to 10 of about 43 (37)

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
Prafulla Salunke, Lloyd E. Metzger
doaj +6 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.
P. Salunke +4 more
doaj +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.
P. Salunke +4 more
doaj +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 E Metzger
exaly +2 more sources

Functional properties of three types of imitation mozzarella cheese.

Journal of the agricultural chemical society of Japan, 1989
カゼイン素材および調製方法の異なる3つのタイプのIMCについて熱溶融性と糸ひき性を中心に比較検討した.熱溶融性3つのタイプいずれも良好であった.系ひき性はIMC IIIタイプがナチュラルチーズと同等できわめて良好であり, IMC IIタイプがこれに準じた. IMCIタイプはこれらよりも劣る結果となった.これら3つのタイプにおける糸ひき性の差異は,おのおののカゼインの構造形態と深い関係があり,ナチュラルチーズと同等の糸ひき性を引き出すためのカゼイン素材としては,レンネットカゼインが最適であった.
NISHIYA, Tsuguaki +4 more
openaire +2 more sources

Functional properties of imitation mozzarella cheeses containing soy protein and casein.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989
ISPを混舎したIMCの熱溶融性並びに糸ひき性を中心とする機能性について検討した結果,次のことが明らかとなった. 熱凝固性を有するISPをそのままの形でカゼインの系に添加すると熱溶融性は阻害されたが,このISPを酵素処理し一定の水準まで蛋白分解することにより熱溶融性は向上した.しかし,この処理により新たに糸ひき性が発現することはなく,糸ひき性はISPにはないレンネットカゼイン特有の性質であると考えた.このカゼインとISPとの間には何らかの相互作用があると思われ, ISPの置換率が増すと糸ひき性は阻害されたが, ISPの分解の程度が増すことによりこの相互作用は弱まり,その阻害の程度は少なくなる傾向を示した.大豆蛋白質をイミテーションモザレラテーズに混合して利用する場合 ...
NISHIYA, Tsuguaki +4 more
openaire +2 more sources

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
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 +5 more
openaire +1 more source

The effect of pH on the rheological and physical properties of analogue pizza cheese. [PDF]

J Food Sci Technol, 2023
Ali HM, Ahmed JAO, El Zubeir IEM.
europepmc +1 more source

Transglutaminase in Foods and Biotechnology. [PDF]

Int J Mol Sci, 2023
Vasić K, Knez Ž, Leitgeb M.
europepmc +1 more source

Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered! [PDF]

Food Sci Nutr, 2023
Jackson PPJ, Wijeyesekera A, Rastall RA.
europepmc +1 more source

transglutaminase
micellar casein concentrate
rennet casein

milk protein concentrate