摘要 : Attempts were made in the present investigation to prepare a mozzarella cheese analogue using acid casein as protein source and partially hydrogenated palm kernel oil as fat source. Though the analogue was formulated to match with... 展开 Attempts were made in the present investigation to prepare a mozzarella cheese analogue using acid casein as protein source and partially hydrogenated palm kernel oil as fat source. Though the analogue was formulated to match with natural Mozzarella cheese for proximate composition, it significantly differed from natural cheese for ash, salt, calcium and pH. There was significant difference in textural, functional and sensory properties between natural Mozzarella cheese and its analogue. Natural cheese had higher hardness, cohesiveness, springiness, gumminess and chewiness while had lower adhesiveness. Analogue possessed better shredability but required more time for melting in oven at 230 degrees C compared to natural cheese. The natural cheese had higher meltability, stretchability and fat leakage. Natural cheese outplayed analogue in terms of sensory characteristics particularly for appearance, flavor, melting and stringiness while analogue was less chewy than natural cheese. Both the samples were at par in terms of microbiological analysis. Overall, natural Mozzarella cheese was much better than analogue in all aspects studied. 收起