Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced
from the partial or complete substitution of components such as milk, milk fat, or milk protein …

This review paper provides a deep understanding of stringiness property in a cheese
product. Stringiness is used to describe the extended continuous strand of a molten cheese …

The present study aimed to investigate changes of physicochemical and functional
properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) …

The functionality changes of processed cheese analogue with stretchability during
refrigerated storage (0–60 d) at 4° C were explored and the possible mechanisms were …

Cheese has been high in demand because it is very convenient to be eaten on its own or to
be used as an accompaniment to food. However, the time‐consuming and energy‐intensive …

This study aimed to evaluate the effect of the pH levels (5.8, 6.0, 6.2, and 6.4) on analogue
pizza cheese (APC) rheological and physical characteristics. The APC formulation included …

Mozzarella cheese (MC) is widely used for pizza applications, and it is generally shredded
either in conversion plants or in pizzerias. The shreddability of MC is influenced by a variety …

The paper presents the results of studying sensory, physico-chemical, structural-mechanical
(rheological) and biochemical indicators as well as functional properties of natural cheeses …

Attempts were made in the present investigation to prepare a mozzarella cheese analogue
using acid casein as protein source and partially hydrogenated palm kernel oil as fat source …

Keju Mozzarella merupakan keju golongan pasta yang memiliki sifat mulur dan meleleh
sebagai ciri khas. Mozzarella digemari masyarakat karena cocok dipadukan dalam olahan …