Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

Abstract

To explore the effect of plant protein hydrolysate (PPHS, soy and pea protein hydrolysate) on the characteristics of low‐fat Mozzarella cheeses (LFCs), samples incorporating PPHS were prepared and analysed for pizza bake performance, texture, meltability, sensory attributes and microstructure. Upon addition of an appropriate amount of PPHS to cheese milk, the pizza bake performance, stretch performance and sensory properties of LFC were improved, while the texture values (hardness, stickiness and stretch force) decreased gradually. Cheese matrix exhibited an irregular honeycomb structure as the PPHS content increased. Therefore, PPHS holds promise as substitute for milk protein, and LFC containing PPHS represents a highly promising low‐fat dairy product with improved quality and diversified ingredients.

Effect of pre-acidification and whey proteins on low-fat Mozzarella cheese during storage: physicochemical, textural, and functional properties

“…Pizza dough was manually made and baked as described by Zhang, Ling, Jiang, Zhao and Gan [7]. Then cheese (20 g) was cut into shreds (approximetely 2 mm × 2 mm × 20 mm pieces) using a cheese grater and spread on the top of the pizza base, followed by baking at 220 ℃ for 5 min.…”

“…Moreover, fatreduced cheese is conventionally low in whiteness values and may exhibit an unappealing appearance [5]. To overcome these drawbacks, several studies were carried out to improve the quality of LF, such as the use of pre-acidi cation, EPS-producing culture, and fat replacer [3,7]. Among them, whey protein concentrates are commonly used due to their high nutritional value and good functionality, such as foaming, gelling and emulsifying properties [8], which allows them to be used as fat replacers in many food systems [9].…”

Effect of pre-acidification and whey proteins on low-fat Mozzarella cheese during storage: physicochemical, textural, and functional properties

“…Moreover, fatreduced cheese is conventionally low in whiteness values and may exhibit an unappealing appearance [8]. To overcome these drawbacks, several studies were carried out to improve the quality of LF, such as the use of pre-acidi cation, EPS-producing culture, and fat replacer [6,10]. Among them, whey protein concentrates are commonly used due to their high nutritional value and good functionality, such as foaming, gelling and emulsifying properties [11], which allows them to be used as fat replacers in many food systems [12].…”