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Georgia Journal of Science

Article Title

Phosphorylating Proteins to Replace Casein in Cheese Analogs**

Abstract

Casein is a unique protein in milk that binds to calcium, fat, and water to make micelles, which form cheese curds. Casein is unlike any other protein because of its unique ability to provide structure and give specific rheological properties to cheese; however, the production of casein is resource intensive and a common allergen. Cheese analogs provide a food source that is less burdensome on the environment and thus more sustainable. Most imitation cheeses incorporate casein because of its unique properties. In order to make an imitation cheese that does not contain casein, phosphorylating substitute proteins could allow for the protein to behave like casein in cheese production. On top of producing a product that can be consumed by those with a casein allergy, using substitute proteins would make production less resource intensive and therefore better for the environment and less expensive.

Acknowledgements

Thanks to Dr. Olvido for advice and support.

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