Manufacture of imitation Mozzarella cheese without emulsifying salts using acid curd and micellar casein concentrate

Document Type

Abstract

Publication Date

2020

Publisher

American Dairy Science Association

Journal

Journal of Dairy Science

Volume

103

Issue

Suppl. 1

Pages

179

Language

en

Keywords

micellar casein concentrate, acid curd, imitation mozzarella cheese

Abstract

Imitation Mozzarella type cheese (IMC) is a dairy, partial or non-dairy food based on the source of protein and fat used in the formulation. IMC has the same basic principles of manufacture as process cheese (PC) and it is prepared by blending dairy ingredients and non-dairy ingredients with the aid of heat, shear, and emulsifying salts to produce a homogeneous product. Emulsifying salts are critical for the functional characteristics of IMC because they improve the emulsification characteristic of casein by displacing the calcium phosphate complexes that are present in the insoluble calcium-paracaseinate phosphate network in the casein containing ingredients. The objective of this study was to manufacture IMC using a combination of acid curd (AC) and micellar casein concentrate (MCC) that would provide the required emulsion capacity without the use of emulsifying salts. The formulations were targeted to produce IMC with 18.0% protein, 49.0% moisture, 20.0% fat, and 1.5% salt. In the IMC formulation, the AC was blended with MCC so that the formula contained a 2:1 ratio of protein from AC relative to MCC. Additional dairy and non-dairy ingredients (milk permeate, vegetable oil, and salt) were also utilized in the formulations. The IMC was prepared by mixing all ingredients in a kitchen aid to produce a homogeneous paste. Approximately 25 g of the mixture was cooked in the rapid visco analyzer (RVA) for 3 min at 95°C with a 1000 rpm stirring speed during the first 2 min and 160 rpm during the last min. The cooked IMC was then transferred into molds and refrigerated until further analysis. This trial was repeated 3 times using 3 different batches of AC. No significant differences (P > 0.05) were detected in the cooked viscosity (7500 cP), hardness (95.0 g), melting temperature (50.0°C), melting diameter (31.5 mm), and stretchability (12.3 cm) of IMC made from different AC and was similar to typical IMC produced with emulsifying salts. We conclude that IMC can be made with no emulsifying salts when the formulation utilizes a 2:1 ratio of protein from AC relative to MCC.

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