Study on the effect of etofenamate 10% cream in comparison with an oral NSAID in strains and sprains due to sports injuries
Vanderstraeten, G.; Schuermans, P.
Acta Belgica. Medica Physica Organe Officiel de la Societe Royale Belge de Medecine Physique et de Rehabilitation 13(3): 139-141
1990
ISSN/ISBN: 0771-5684 PMID: 2094113 Document Number: 4644
Cheese analogues are the products made out of dairy, partial dairy or non-dairy ingredients, which tend to resemble the particular standardized cheese variety in question. The growing gap between the demand and production of cheese and the customer's preference for a 'tailor-made' convenience product has necessitated production of cheese analogues; Mozzarella cheese analogue (MCA) being one of the preferred ones. This is generally made from a formulation comprising of partly hydrogenated vegetable oil, casein/caseinates with or without vegetable protein, binder, stabilizer, emulsifier, emulsifying salt, acidulent, salt, colouring, flavouring, preservatives and water without using starter culture and rennet. The analogue cheese formulations are designed to give Customized functionality. The MCAs are made by direct fabrication using techniques similar to those for processed cheese manufacture. MCA is best suited for use in pizza pie, even as blends (20-30% w/w) with natural Mozzarella and as cheese insets in meat burgers. The stability of MCA with respect to shredability, apparent viscosity and free oil during refrigerated storage that the natural Mozzarella cheese makes it very attractive to the food processing and service industries. MCA can be considered as an outlet for the milk products and components. Differential scanning calorimetry, scanning electron microscopy and particularly Lysine-alanine index can be used to distinguish between natural and imitation Mozzarella cheeses. The demand for 'healthy' cheese alternatives having low cholesterol, low saturated fat and the ones acceptable to vegetarians and vegans, may provide a thrust in the growth of analogue cheeses in future. An attempt has been made in this review to lay emphasis on the formulation and production of MCA with requisite functional properties and storage stability.
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