Quick and easy to store, it helps to fill a niche in the food market. When the budget is a little tight and there is still a desire to have the look and taste of cheese as part of the meal, this product may be the ideal solution. After many years in the teleconferencing industry, Michael decided to embrace his passion for trivia, research, and writing by becoming a full-time freelance writer. Since then, he has contributed articles to a variety of print and online publications, including DelightedCooking, and his work has also appeared in poetry collections, devotional anthologies, and several newspapers.
Malcolm Tatum. Please enter the following code:. Add A Review Now! Comment on this. Follow Us! Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time. Food Substitutions. Ham Cooking Times.
Lamb Cooking Times. The addition of a calcium ion containing salt or other ionizable, edible calcium providing substance to the mozzarella cheese composition is critical. The calcium ion is important in reacting with the protein, free calcium ions improving stretch, browning, and melt-down characteristics. Other ionizable calcium containing substances besides calcium chloride may be employed, such as calcium hydroxide or calcium carbonate, although calcium chloride is a compound traditionally used as an additive in the cheese industry and is preferred in the process of the present invention.
Preferably about 0. By ionizable, it is meant substantially water soluble. In addition to the above ingredients, flavoring ingredients, color ingredients such as beta-carotene or "Egg Shade" trademark, SCM Corporation , table salt for flavor, potassium sorbate a preservative and a vitamin supplement may be employed.
For purposes of the present application, such ingredients as the vegetable oil, protein, acid, calcium salt and water can be considered active ingredients contributing to the functionality of the final product, in terms of such properties as stretch, browning and melt-down. An important active ingredient which may be added to the cheese formulation of the present invention is an organic emulsifying agent, for instance a polyglycerol ester such as decaglycerol decaoleate.
Another suitable emulsifying agent is polyoxyethylene 20 mono and diglycerides of fatty acids. The emulsifying agent functions to enhance melt-down characteristics, and also retards oiling-off or separation of fat and casein. Another advantage is that is provides a dramatic decrease in viscosity during processing permitting substantial versatility with regard to processing steps and equipment.
Other substances such as the flavor and color components, the preservative and vitamin supplement can be considered to be functionally inert substances. Thus, when it is stated that the formulation of the present invention consists essentially of oil, water, protein, acid and calcium providing substance, this is deemed to refer to only the "active" ingredients and does not preclude the addition of small amount of the functionally inert substances.
The following example illustrates the preparation of a mozzarella cheese suitable for pizza pies, or any other product wherein mozzarella cheese is used. This produces a pourable, homogeneous, thick paste having the appearance and consistency of oatmeal. The vegetable fat This produces a mix which is slightly less viscous than the oil mix and is more of the consistency and appearance of a thin milk shake.
Acid addition is carried out until a pH of about 5. During acid addition, the additional lumpiness disappears resulting in a fine grain or fine particle suspension. As an alternative, it may be desirable to pump directly to the heat exchanger subsequent to the addition of lactic acid avoiding homogenization. A suitable swept surface heat exchanger is one manufactured by Votator, Model No.
The heat exchanger is in the form of a cooled wall cylinder with internal blades which scrape the wall. If held at a high temperature too long, an interaction occurs increasing the viscosity of the material. The final product resembles mozzarella cheese in appearance and can be grated and sliced similar to such cheese. It also equalled the natural cheese in texture. In addition to the above components, the formulation may include minor amounts of flavor, coloring and other ingredients.
The acid was then added to the mixture, with rapid agitation, until a pH of about 5. Carboxymethylcellulose may be included in the formulation to bind up or hold water during baking. Other emulsifiers than decaglycerol decaoleate may be used. An important ingredient contributing to properties of the mozzarella cheese product in this example was the emulsifying agent, decaglycerol decaoleate. As indicated above, it contributed to melt-down and non-oiling characteristics. It also dramatically decreased viscosity of the mix during processing.
This example illustrates preparation of a mozzarella cheese using only sodium caseinate. The following formulation is employed:. This product has good stretch properties, but slightly poorer browning qualities than the preparations of Examples 1 and 2. This example illustrates the criticality of the acid content in the formulation of the present invention. Comparative tests were carried out with the following cheese formulation, the only variable being the amount of acid added.
Choose an imitation cheese that has a mild flavor so that it doesn't leave too much of an aftertaste in your mouth or impact the flavor of a dish you are preparing. Typically, imitation cheeses made from nuts are meant to have a strong flavor, similar to an expensive blue or other aged cheese.
Some imitation cheeses are meant to be sprinkled over pasta as a person might sprinkle grated Parmesan. Others are sold in individually wrapped slices, much like American cheese singles. Melting cheeses are commonly sold as grated shreds, though they may also be sold in a log shape. If you follow a vegan diet , an important consideration when choosing an imitation cheese is picking one that is completely dairy-free.
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