Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

2021 ◽  
Author(s):  
Essam Hebishy ◽  
Jevan Nagarajah ◽  
Luke S Thompson ◽  
Sarah Shennan ◽  
Lauren Best ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cooking Time ◽  
Microbial Transglutaminase ◽  
Mozzarella Cheese ◽  
Cheese Analogues

scholarly journals Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

2018 ◽  
Vol 10 ◽  
pp. 7-10
Author(s):  
Anubodh Karki ◽  
Pravin Ojha
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Calcium Content ◽  
Total Solid ◽  
Sensory Properties ◽  
Mozzarella Cheese ◽  
Solid Fat ◽  
Protein Retention ◽  
Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure

2004 ◽  
Vol 71 (4) ◽  
pp. 496-499 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Cheddar Cheese ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Gouda Cheese ◽  
Dairy Research

High pressure (HP) processing has attracted considerable interest in dairy research in recent years; its effects on cheese have been reviewed by O'Reilly et al. (2001). HP treatment of cheese may influence several of its properties, e.g., for hard and semi-hard cheeses, such as Cheddar and Gouda, the most notable effects are on the texture and rate of ripening. HP treatment increased elasticity and improved organoleptic properties of Gouda cheese (Kolakowski et al. 1998). Messens et al. (2000) reported that, immediately after treatment at 400 MPa, Gouda cheese was less rigid and solid-like and more viscoelastic than untreated cheese. HP treatment also enhances the functional properties of Mozzarella cheese (Johnston & Darcy, 2000; O'Reilly et al. 2002).

scholarly journals Functional properties of imitation mozzarella cheese using rennet casein.

1989 ◽  
Vol 63 (8) ◽  
pp. 1365-1371 ◽  
Author(s):  
Tsuguaki NISHIYA ◽  
Kiyoshi TATSUMI ◽  
Kazuo IDO ◽  
Kimie TAMAKI ◽  
Naoyuki HANAWA
Keyword(s):  
Functional Properties ◽  
Mozzarella Cheese ◽  
Rennet Casein

scholarly journals Mozzarella Cheese: Impact of Milling pH on Functional Properties

1993 ◽  
Vol 76 (12) ◽  
pp. 3639-3647 ◽  
Author(s):  
J. Joseph Yun ◽  
L. Joseph Kiely ◽  
Paul S. Kindstedt ◽  
David M. Barbano
Keyword(s):  
Functional Properties ◽  
Mozzarella Cheese

Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

2001 ◽  
Vol 81 (7) ◽  
pp. 665-673 ◽  
Author(s):  
M Carmen Gómez-Guillén ◽  
Ana Isabel Sarabia ◽  
M Teresa Solas ◽  
Pilar Montero
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase
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