Hammam Ahmed R A, Metzger Lloyd E
Dairy and Food Science Department South Dakota State University Brookings South Dakota USA.
Dairy Science Department, Faculty of Agriculture Assiut University Assiut Egypt.
Food Sci Nutr. 2023 May 15;11(8):4616-4624. doi: 10.1002/fsn3.3424. eCollection 2023 Aug.
The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR-2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR-2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.
本研究的目的是开发一种使用发酵剂从酪蛋白浓缩胶粒（MCC）生产酸凝乳的工艺，并使用酸凝乳和MCC的组合制造仿马苏里拉奶酪（IMC），这种组合能使酪蛋白具有乳化能力而无需使用乳化盐（ES）。配方旨在生产水分含量为49.0%、脂肪含量为20.0%、蛋白质含量为18.0%和盐含量为1.5%的IMC。在不使用ES的IMC配方（FR - 2:1）中，将酸凝乳与MCC混合，使配方中酸凝乳的蛋白质与MCC的蛋白质比例为2:1。还生产了添加ES的IMC作为对照。由FR - 2:1制成的IMC的融化和拉伸特性与对照IMC相似。我们得出结论，使用酸凝乳与MCC的蛋白质比例为2:1，无需ES即可制造IMC。
