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Rennet caseins manufactured from seasonal milks: composition, hydration behaviour and functional performance in pilot‐scale manufacture of mozzarella cheese analogues
Author(s) -
Ennis Michael P,
Mulvihill Daniel M
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2001.00001.x
Subject(s) - rennet , food science , cheesemaking , casein , mozzarella cheese , composition (language) , lactation , moisture , chemistry , viscosity , materials science , biology , organic chemistry , composite material , pregnancy , philosophy , linguistics , genetics
Compositional and hydration properties of edible rennet caseins prepared from Irish milks over three production seasons were studied. The ash content of the caseins declined during early to mid‐lactation and increased sharply in late‐lactation. Protein content was independent of season of manufacture, while moisture content showed no clear relationship to season of manufacture. The hydration properties of the rennet caseins on dispersion in a solution of a calcium‐sequestering salt were assessed in a simple model system relevant to mozzarella cheese analogue manufacture. The maximum viscosity index reached and the time taken to reach maximum viscosity index on dispersion of rennet casein both decreased as the season of manufacture progressed. Poor performance of rennet caseins in pilot‐scale mozzarella cheese analogue manufacture was observed for some caseins manufactured from both early lactation milks and late‐lactation milks, while caseins manufactured from mid‐lactational milks generally performed well in pilot‐scale mozzarella cheese analogue manufacture.