Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage.

The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up to 28 days, while that of NMC started deteriorating from 21 days onwards.

Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy.

FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 μm and absorbance by carbonyl (C-O) stretch of ester linkage at 5.

Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes.

Aim: The study was undertaken to find out the physicochemical characteristics, selected processing-related parameters and activity of selected enzymes in Surti goat milk.

Materials And Methods: Milk samples from Surti goats and buffalo milk samples were collected during the period from July 2013 to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Milk samples from Kankrej cows were collected from Livestock Research Station, AAU, Anand.

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.

Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content.

Aim: The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk.

Materials And Methods: Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand.

Evaluation of efficacy of turmeric as a preservative in paneer.

A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.

Comparison of five analytical methods for the determination of peroxide value in oxidized ghee.

In the present study, a comparison of five peroxide analytical methods was performed using oxidized ghee. The methods included the three iodometric titration viz. Bureau of Indian Standard (BIS), Association of Analytical Communities (AOAC) and American Oil Chemists' Society (AOCS), and two colorimetric methods, the ferrous xylenol orange (FOX) and ferric thiocyanate (International Dairy Federation, IDF) methods based on oxidation of iron.

Standardization of the method for utilization of paneer whey in cultured buttermilk.

Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, cheese etc. Its disposal as waste leads to heavy load in dairy effluent and loss of valuable milk solids. For efficient and economic utilization of whey, a method was standardized for the preparation of cultured butter milk using paneer whey as one of the ingredient.

Concise and informative title: evaluation of selected spices in extending shelf life of paneer.

Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.

Evaluating sago as a functional ingredient in dietetic mango ice cream.

A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.

Process standardization for rennet casein based Mozzarella cheese analogue.

A process for manufacture of Mozzarella cheese analogue (MCA) using rennet casein and plastic cream as protein and fat sources respectively was standardized. The formulation comprised of 25% plastic cream (72% fat), 27% rennet casein along with 3% tri-sodium citrate as emulsifying salt, 2% maltodextrin as binder, 0.55% lactic acid as pH regulator, 1% common salt for seasoning, 1% Mozzarella cheese bud as flavouring and 40.