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. 2024 Aug 27;13(17):2720.
doi: 10.3390/foods13172720.

Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer

Prafulla Salunke  1 , Lloyd E Metzger  1
Affiliations

Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer

Prafulla Salunke et al. Foods. .

Abstract

In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of protein and a control (C) with no TGase addition. Each IMC formulation was balanced for constituents and was produced in a Rapid Visco Analyzer (RVA). The MCC or MPC powder with high TGase enzyme in IMC formulation did not form an emulsion. The IMC containing TGase-treated powders had a significantly (p ≤ 0.05) higher RVA-viscosity during manufacture and transition temperature (TT), and a significantly (p ≤ 0.05) lower Schreiber melt test area. The IMC made from MPC (with or without TGase) had lower TT values and Schreiber melt test area as compared with that made from MCC. The TGase-treated MPC and MCC, when used for IMC manufacture, were comparable to IMC manufactured with RCN in texture and some measured melted characteristics. In conclusion, TGase treatment alters the melt characteristics of MCC and MPC in IMC applications.

Keywords: imitation mozzarella cheese functionality; micellar casein concentrate; milk protein concentrate; rennet casein; transglutaminase.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Experimental design.
Figure 2
Figure 2
The melted functional properties (G′, G″, and G* values) of the 4 IMC 1 treatments manufactured in RVA 2. 1 IMC= imitation mozzarella cheese treatment; 2 RVA—Rapid Visco Analyzer. Imitation mozzarella cheese treatment: C-MCC = control—no enzyme, micellar casein concentrate powder; L-MCC = low enzyme, micellar casein concentrate powder; C-MPC = control—no enzyme, milk protein concentrate powder; L-MPC = low enzyme, milk protein concentrate powder; RCN = imitation mozzarella cheese treatment—rennet casein.
Figure 2
Figure 2
The melted functional properties (G′, G″, and G* values) of the 4 IMC 1 treatments manufactured in RVA 2. 1 IMC= imitation mozzarella cheese treatment; 2 RVA—Rapid Visco Analyzer. Imitation mozzarella cheese treatment: C-MCC = control—no enzyme, micellar casein concentrate powder; L-MCC = low enzyme, micellar casein concentrate powder; C-MPC = control—no enzyme, milk protein concentrate powder; L-MPC = low enzyme, milk protein concentrate powder; RCN = imitation mozzarella cheese treatment—rennet casein.
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