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Titre du document / Document title

Properties of Mozzarella cheese analogue made from buffalo and cow caseins

Auteur(s) / Author(s)

JANA A. H. (1) ; UPADHYAY K. G. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Dairy Technology, SMC College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand-388 110, INDE

Résumé / Abstract

The suitability of type and form of casein to be used as a protein source in the manufacture of Mozzarella cheese analogue (MCA) was studied. The analogues made using dry and wet (pressed) casein were alike in majority of the aspects of their composition, texture profile, organoleptic and baking qualities including pizza-related characteristics. However, the one made from wet casein showed better fat incorporation and had significantly lower ash and calcium but significantly higher adhesiveness than dry casein analogue. The shredability of dry casein analogue was superior. Dry casein analogue was preferred over wet casein analogue since the latter had greenish tinge, was gluey and melted unevenly on pizza. The cow casein analogue had significantly higher moisture-in-fat-free substances, texture profile analysis cohesiveness and adhesiveness, body-texture and total score as well as superior rating for appearance on pizza, but had significantly lower melt time and stringiness than those of buffalo casein analogue. Casein obtained from either cow or buffalo milk can be used for preparation of MCA. However, buffalo casein analogue has advantages of stringiness and free from glueyness when used on pizza.

Revue / Journal Title

Journal of food science and technology    ISSN  0022-1155   CODEN JFSTAB 

Source / Source

2002, vol. 39, no6, pp. 629-634 [6 page(s) (article)] (23 ref.)

Langue / Language

Anglais

Editeur / Publisher

Association of Food Scientists and Technologists, Mysore, INDE  (1964) (Revue)

Mots-clés anglais / English Keywords

Milk protein

;

Dairy product

;

Soft cheese

;

Comparative study

;

Formulation

;

Casein

;

Cow milk

;

Buffalo milk

;

Cheese substitute

;

Mozzarella

;

Mots-clés français / French Keywords

Protéine lait

;

Produit laitier

;

Fromage à pate molle

;

Etude comparative

;

Formulation

;

Caséine

;

Lait vache

;

Lait bufflonne

;

Succédané fromage

;

Mozzarella

;

Mots-clés espagnols / Spanish Keywords

Proteína leche

;

Producto lácteo

;

Queso blando

;

Estudio comparativo

;

Formulación

;

Caseina

;

Leche vaca

;

Leche búfalo

;

Sucedáneo queso

;

Mozzarella

;

Mots-clés d'auteur / Author Keywords

Mozzarella cheese

;

Analogue

;

Acid casein

;

Cow casein

;

Buffalo casein

;

Dried casein

;

Wet casein

;

Localisation / Location

INIST-CNRS, Cote INIST : 5150, 35400011807535.0070

Nº notice refdoc (ud4) : 14731707



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