Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate

The objectives of this study were to develop a process produce acid curd from micellar casein concentrate (MCC) using starter cultures and manufacture imitation Mozzarella cheese (IMC) combination MCC that would confer emulsification ability the caseins without use emulsifying salts (ES). formulations targeted IMC with 49.0% moisture, 20.0% fat, 18.0% protein, 1.5% salt. In formulation made ES (FR-2:1), was blended so formula contained 2:1 ratio protein relative MCC. also produced as control. melt stretch characteristics FR-2:1 similar those control IMC. We conclude can be