Functional properties of imitation mozzarella cheese using rennet casein.

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  • イミテーションモザレラチーズの機能性に関する研究　ＩＩ　　レンネットカゼインを用いたイミテーションモザレラチーズの機能性
  • レンネットカゼイン オ モチイタ イミテーションモザレラ チーズ ノ キノウセ

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Description

Rennet casein was hydrated sufficiently by adding and emulsifying salt solution, and the resulting mixture was a hard curd, like skim milk cheese during storage. This curd was used for manufacturing imitation Mozzarella cheese (IMC). In this hydration process, the amount of emulsifying salt, pH of the hydrated curd, time and temperature of storage, and the mesh size of the rennet casein were strongly associated with IMC properties, such as viscosity during cooking, meltability and stringiness. Cooking with high shearing force affected these functions considerably. Adding this hydrated rennet casein curd to processed cheese improved the stringiness. Replacement of the rennet casein by whey protein concentrate to 25% was also satisfactory; however, this tended to affect meltability.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 63 (8), 1365-1371, 1989

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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