Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products

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

“…It was expected to have some moisture loss during mixing and cooking the IMC. It was found in previous studies that there is a loss of evaporated water during cooking PC and IMC (Hammam, Beckman, et al, 2022; Kommineni et al, 2012; Salunke, 2013). However, we added 0.5 g of water into each canister (20 g) to compensate for the evaporated water from the cooked cheese (Purna et al, 2006).…”

“…The end apparent cooked viscosity was measured following the same procedures we performed in our previous studies (Hammam, Beckman, et al, 2022). The end apparent cooked viscosity of the IMC was measured by the end of the cooking time using the RVA at 95°C by calculating the mean value of the last five values, which is referred to as the end apparent viscosity.…”

“…The DSR was performed following previous studies (Hammam, Beckman, et al, 2022). The IMC sample was prepared by cutting the cheese into slices (2 mm thick and 28.3 mm diameter) using a wire cutter.…”

“…The nondairy applications of MCC are pasta, confectionery, meat products, special dietary preparations, and convenience foods (Hammam et al, 2021; Salunke, 2013). The dairy applications for MCC include Cheddar cheese (Amelia et al, 2013; Li et al, 2020; Xia et al, 2021), Feta cheese (Hammam, Kapoor, et al, 2022), Greek‐style yogurt (Bong & Moraru, 2014), imitation Mozzarella cheese (IMC) (Salunke et al, 2022), process cheese (PC), process cheese products (PCP) (Hammam, Beckman, et al, 2022; Metzger & Hammam, 2020; Salunke & Metzger, 2022), and acid curd (Hammam et al, 2023; Metzger & Hammam, 2020). We recently developed a process to produce soft acid curd from MCC using direct acidification (lactic acid) (Hammam et al, 2023; Metzger & Hammam, 2020).…”

“…The IMC has the same basic principles that are used in the manufacture of PC in terms of process and equipment. It is prepared by blending dairy (rennet casein and milk permeate) and nondairy ingredients (edible oils/fat, protein, and emulsifying salts: ES, NaCl, acidulant, and water) with the aid of heat and shear to produce a homogeneous product (Hammam, Beckman, et al, 2022; Metzger & Hammam, 2020; O'Riordan et al, 2011). A critical reaction that occurs during IMC or PC manufacture is calcium sequestration using ES.…”