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Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans
This work was supported with USDA-Hatch Agricultural Experiment Station funds, Project No. 1-30-15-50-304, entitled: “Ultrastructure of Foods and Food Ingredients.”
ABSTRACT
Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part-skim) tested and evaluated with the same experimental methods.