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Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch properties.
Salunke, P; Marella, C; Amamcharla, J K; Muthukumarappan, K; Metzger, L E.
Afiliação
  • Salunke P; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007. Electronic address: Prafulla.Salunke@sdstate.edu.
  • Marella C; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
  • Amamcharla JK; Animal Sciences and Industry, Kansas State University, Manhattan 66506.
  • Muthukumarappan K; Department of Agricultural and Biosystems Engineering, South Dakota State University, Box 2100, Brookings 57007.
  • Metzger LE; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
J Dairy Sci ; 105(10): 7904-7916, 2022 Oct.
Article em En | MEDLINE | ID: mdl-36055846
Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls. Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo Idioma: En Ano de publicação: 2022 Tipo de documento: Article