Influence of Rennet Casein Levels on the Chemical, Baking and Sensory Quality of Mozzarella Cheese Analogue

Abstract

An attempt was made to evaluate the effect of varying rennet casein levels (22.0, 24.5 and 27.0% w/w in the formulation) on the quality of Mozzarella cheese analogue (MCA) utilizing dairy fat (plastic cream). The formulation comprised of 25% plastic cream (72% fat), 3% tri-sodium citrate, 2% maltodextrin, 0.55% lactic acid, 1% NaCl, 1% cheese bud flavoring, and rest water; rennet casein was varied at three levels. Increasing the rate of addition of casein had a significant influence on the composition, baking qualities and sensory quality of MCA judged as a topping on pizza pie. Use of rennet casein at 24.5% in the formulation of MCA was found to be advantageous in terms of sensory quality, stretch, melt and fat leakage characteristics. The MCA obtained using 24.5% rennet casein conformed to the Food Safety and Standards Act (FSSA) requirements for ‘Pizza cheese’ in India and had all the requisite baking characteristics required as a pizza topping. It is recommended to use 24.5% of rennet casein in the formulation of MCA to obtain a product that is suitable for baking applications.