Functional properties of three types of imitation mozzarella cheese.

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

“…There was a high correlation between mixing times and peak 2 torque values (R 2 = 0.94). This was in agreement with Nishiya et al (1989) who found that reducing ES by up to $50% led to increased viscosity in molten imitation cheese immediately after manufacture due to the increased mixing times. At ES reduction of 30-40%, peak 2 torque maximum decreased and a much bigger increase in low-torque mixing times (6.9 ± 1.0 min vs. 1.2 ± 0.1 min) were observed.…”

Large-scale Preparation ofκ-Casein Glycomacropeptide from Rennet Casein Whey

“…100 liters of rennet casein whey (whey) was obtained from our pilot plant; the whey was prepared from 10 kg of lactic casein according to the method described elsewhere by Nishiya et at. 7 ) The whey was passed through a filter press (TFP-6-10, Tokyo Engineering) and then further filtered through a microfilter (Microsa PSU-3037; 0.1 J.1m pore size, Asahikasei) to remove the fine curds. Desalination of the filtrate was performed by reverse osmosis (RO; MR20, Mitsubishi Rayon Engineering, 15% rejection factor with sodium chloride).…”