Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage

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Abstract
The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up to 28 days, while that of NMC started deteriorating from 21 days onwards. The meltability of both NMC and MCAs improved with advancement of storage; the extent of increase in meltability during span of 35 days period was 2.65, 2.85, 2.78 and 2.63 for NMC, ACMCA, RCMCA and ARCMCA respectively. The stretch value of the MCAs exhibited an increase up to 21 days of refrigerated storage followed by decline up to 35 days, whereas NMC exhibited a linear increase in stretch value with advancement of storage till 35 days. There was a steady decline in the fat leakage in case of any of the MCAs with advancement in storage period; the difference in the values of fat leakage up to 35 days was to the tune of 1.50 cm2, 1.39 cm2 and 1.43 cm2 for ACMCA, RCMCA and ARCMCA respectively. Conversely, NMC exhibited linear increase in fat leakage with progressive storage up to 35 days. It is concluded that MCAs had better functional stability as compared to NMC during refrigerated storage. Amongst MCAs, ARCMCA performed better in terms of baking qualities than those prepared using AC or RC alone. MCAs had better storage stability as compared to NMC.

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