Development of the structure of an imitation cheese with low protein content

The structure of an imitation cheese with low protein content was developed by replacing 80% of the rennet casein with waxy maize starch and κ-carrageenan in the formula. Starch was partially hydrolyzed by using a fungal α-amylase to provide meltability. Formulation studies were carried out to obtain meltability and textural properties of a hard cheese with high protein content in the developed cheese. Response surface method was used to determine the effects of α-amylase and κ-carrageenan on the physical properties of the cheese. Hardness, cohesiveness and springiness of the cheese were affected positively by κ-carrageenan and negatively by α-amylase. Square of the meltability scores was used to explain the effects of components on meltability of the cheese. Square of the meltability was affected positively by α-amylase and negatively by κ-carrageenan. A formula was determined by using multiple response optimization method that would provide hardness, cohesiveness and meltability in the developed cheese similar to those of the high protein counterpart used as targets. Results obtained from a trial cheese produced according to the determined formula confirmed that the values of physical properties estimated by the optimization can be achieved.