Premium
Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin
Author(s) -
HSIEH YIN LIANG,
YUN J. JOSEPH,
RAO M. ANANDHA
Publication year - 1993
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.1365-2621.1993.tb06098.x
Subject(s) - mozzarella cheese , gelatin , food science , soy protein , rheology , chemistry , egg white , whey protein , sodium caseinate , biochemistry , materials science , composite material
The Rheological behavior of mozzarella cheese filled with various proteins (whey protein, caseinate, egg white, soy protein isolate, gelatin) incorporated was determined by uniaxial compression at 10°C and the effect of temperature (10°C−60°C) by dynamic measurement. Mozzarella cheese with whey protein, caseinate, egg white, and soy protein isolate showed significant water retention during heating. Among the proteins, soy protein isolate induced the strongest gel network structure with mozzarella cheese. All proteins altered the viscoelastic properties of mozzarella cheese.