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Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans
Author(s) -
YANG C. S. T.,
TARANTO M. V.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12742.x
Subject(s) - mozzarella cheese , food science , gelatin , homogeneous , chemistry , moisture , skimmed milk , rheology , mathematics , materials science , composite material , organic chemistry , combinatorics
Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part‐skim) tested and evaluated with the same experimental methods.