Advances in dairy Research

Advances in dairy Research
Open Access

ISSN: 2329-888X

+44 1467840001

Emam AO

Faculty of Agriculture, Department of Food Science, Ain Shams University, Cairo, Egypt

Publications
  • Research Article   
    Physicochemical Properties and Functionality of the Novel Instant Mozzarella Cheese Powder
    Author(s): Emam AO*

    The aim is to evaluate the physicochemical and functional properties of the novel instant Mozzarella cheese powder, and to identify the suitable casein chemical form and ratio to palm oil to achieve particular desirable functional attributes in the final cheese powder. Casein of cow’s milk was modified by renneting and/or carbonation and mixed with palm oil in specific conditions to form high and low fat slurries which were spray dried and mixed with Nanosized stabilizing salts. The results indicated that casein form had no effect on aw, tapped density, flowability and cohesiveness of powders. The carbonation led to increase the values of protein, lactose, sodium, pH, loose density and lightness. While renneting led to increase moisture, ash, calcium, reconstitution time, particle size, stretch extension, Tex, yellowness, post melt hardness and gumminess. The mixed casein forms .. Read More»
    DOI: 10.35248/2329-888X.7.4.232

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