Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 427

for household use, small unit packs, e.g. 25-50g, or slices which are

particularly suited for industrial catering and fast food outlets.

10.5 Cheese analogues

Cheese analogues represent a new range of cheese-like products which
probably contain no cheese. The most important of these are Mozzarella
(Pizza) cheese analogues which are produced from rennet casein, fat or oil
(usually vegetable) and emulsifying salts. The function of emulsifying salts is
essentially similar to those in processed cheese, i.e. to solubilize the proteins.
The manufacturing protocol is usually similar to that used for processed
cheese, bearing in mind that the protein is dried rennet casein rather than a
blend of cheeses (Figure 10.30).
The main attributes required of cheese analogues used in pizzas are
meltability and stretchability; flavour is provided by other ingredients of the

Process 1

Emulsifying salt

Other ingredients

Water

Process 2

Rennet casein 1

I

Emulsifying salt

Oil/fat

I

Water

Heat 70-80°C

High shear mixing

Heat 70-80°C

Lnw shear mixing

Casein hydrated

additional water

Mixing continued

I

Emulsion forms

Casein hydrated and

emulsion formed

c

Analogue cheese product

Figure 10.30 Typical protocols for the manufacture of cheese analogue from rennet casein.