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

Abstract

The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR‐2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR‐2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.

Meningkatkan Daya Mulur, Daya Leleh dan Mikrostruktur Keju Mozzarella Analog (Sebuah Review) untuk Mencapai Kualitas yang Maksimal

“…Keunggulan dalam membuat keju analog termasuk penggunaan bahan baku yang lebih murah, kemudahan pembuatan, kebutuhan peralatan dan tenaga kerja yang lebih sedikit(Aini, 2019 b ). Keju Mozzarella analog dapat dibuat menggunakan kasein, campuran minyak sayuran, dan bahan lain yang berfungsi, dengan garam pengemulsi memainkan peran kunci dalam proses tersebut(Hammam, 2023). Penggunaan pengemulsi dapat menurunkan tegangan permukaan fase lemak karena butiran lemak tersebar merata selama proses produksi.…”