Comparison of acid casein based Mozzarella cheese analogue with natural Mozzarella cheese during refrigerated storage
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Authors
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Chetan N Dharaiya
Dairy Technology Department,
SMC College of Dairy Science,
Kamdhenu University, Anand
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Atanu H Jana
Department of Dairy Processing & Operations,
SMC College of Dairy Science,
Kamdhenu University, Anand
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Jarita M Mallik
Dairy Technology Department,
SMC College of Dairy Science,
Kamdhenu University, Anand
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Rachana B Rathawa
Dairy Technology Department,
SMC College of Dairy Science,
Kamdhenu University, Anand
Keywords:
Mozzarella cheese, Mozzarella cheese analogue, physico-chemical characteristics, textural characteristics, functional characteristics, sensory characteristicsAbstract
Mozzarella cheese analogue was prepared using acid casein and partially hydrogenated palm kernel oil as protein and fat source respectively and compared with natural Mozzarella cheese during refrigerated storage. Moisture and soluble nitrogen of analogue and natural cheese were statistically similar while analogue had higher pH and acid degree value. Moisture of the samples reduced during storage while pH, soluble nitrogen and acid degree value increased. Hardness and cohesiveness of both the samples were similar. Natural cheese had higher springiness and chewiness while analogue showed higher gumminess and adhesiveness. Hardness, gumminess and chewiness reduced during storage while other textural characteristics remained unaffected. Natural cheese had better functional characteristics such as shredability, meltability, fat leakage and stretchability. Meltability, fat leakage and stretchability improved during storage while shredability deteriorated. Natural cheese showed superior sensory characteristics, viz. appearance, flavour, melting, stringiness and chewiness throughout the storage. Natural cheese had higher yeast and mold count than analogue. Standard plate count as well as yeast and mold count increased steadily during storage.
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