Pre gel tapioca starch for mozarella cheese filler

The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is blended with a farinaceous material. The base curd/farinaceous material blend is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker). The cheese mass is then cooled to produce the mozzarella-type cheese. The blending of the farinaceous material with the base curd before cooking/stretching allows it to act as a fat mimetic, which imparts a product characteristic in reduced-fat or fat-free cheese resembling a full-fat product, such as improved mouthfeel. It also serves to improve moisture binding in the product and results in a firmer cheese which may be easier to shred, and produces a more homogenous product. Detail please click : https://patents.google.com/patent/US20060172054A1/en Mozzarella cheese imitates were prepared using native and hydroxypropylated barley starches. The extent of modification was 3%, 6%, and 9%. Native barley starch cheese was denoted as NB and hydroxypropylated barely cheeses were marked as 3HPS, 6HPS, and 9HPS, respectively. In all the imitation cheese, rennet casein was replaced with the aforementioned barley starches at the level of 15%. Improved melting characteristics were observed in case of NB, 3HPS, and 6HPS mozzarella cheese samples. Better stretchability was observed in case of cheese prepared from hydroxypropylated barley starch than native and control. The 9HPS incorporated cheese showed the most variation in rheological behavior with no cross-over temperature and the least melt index as compared to other cheese samples. Novelty impact statement Hydroxypropylated barley starch was used as partial casein replacer in imitation mozzarella cheese. The casein replaced cheeses were noted to have improved stretch and melt properties. Detail Plase click L https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16094