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Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer
J. Agr. Sci. Tech
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the Na-caseinate-based imitation cheese. Also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. Imitation cheeses were formulated with three levels each of WPC (0, 1.5, and 3%) and guar gum (0, 0.3 and 0.6%) w/w in cheese formulation. Cheeses with higher guar and lower WPCfatcat:bfm3sojtgbezbiuvekl2fu7ftq