Vol. 7, Issue 2 (2019)
Cost assessment of mozzarella cheese analogues prepared using different types of casein
Author(s): Dharaiya CN, Jana AH and Rekha Rani
Abstract: Three types of Mozzarella cheese analogues (MCAs) had been prepared using acid casein (AC), rennet casein (RC) and blend of them and cost of the analogues were compared with natural Mozzarella cheese (NMC) of reputed brand available in the market. Acid casein based MCA (ACMCA) was cheapest among all owing to lower cost of acid casein than rennet casein; similarly rennet casein based MCA (RCMCA) was costliest among all due to higher cost of rennet casein while the cost of MCA prepared using blend of RC and AC (ARCMCA) was in between. The raw materials cost was 82.87, 83.98 and 83.37 per cent of the total product cost for ACMCA, RCMCA and ARCMCA respectively. The total costing was Rs. 178.60, Rs. 191.00 and Rs. 184.00 for ACMCA, RCMCA and ARCMCA respectively for products prepared in the present study. The cost of ACMCA, RCMCA and ARCMCA was 38.42, 34.14 and 36.56 per cent cheaper respectively as compared to NMC.
Pages: 1144-1149 | 628 Views 266 Downloads
download (4621KB)
How to cite this article:
Dharaiya CN, Jana AH, Rekha Rani. Cost assessment of mozzarella cheese analogues prepared using different types of casein. Int J Chem Stud 2019;7(2):1144-1149.
