Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese

Abstract

Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statistically significant differences were detected for cheese manufacturing time, stretching time, concentration of salt in the moisture phase, pH, or calcium as a percentage of the protein in the cheese between treatments. As the fat percentage was reduced, there was an increase in the moisture and protein content of the cheese. However, because the moisture did not replace the fat on an equal basis, there was a significant decrease in the moisture in the nonfat substance in the cheese as the fat percentage was reduced. This decrease in total filler volume (fat plus moisture) was associated with an increase in the hardness of the unmelted cheese. Whiteness and opacity of the unmelted cheese decreased as the fat content decreased. Pizza baking performance, meltability, and free oil release significantly decreased as the fat percentage decreased. The minimum amount of free oil release necessary to obtain proper functionality during pizza baking was between 0.22 and 2.52 g of fat/100 g of cheese. Actual cheese yield was about 30% lower for cheese containing 5% fat than for cheese with 25% fat. Maximizing fat recovery in the cheese becomes less important to maintain high cheese yield, and moisture control and the retention of solids in the water phase become more important as the fat content of the cheese is reduced.

Use of corn oil in the production of Turkish white cheese

“…This trend was observed throughout cheese ripening and is in close agreement with other researchers (Katsiari and Voutsinas 1994;Rudan et al Sipahioglu et al 1999;Romeih et al 2002;Arslan et al 2010a). The higher salt content in the low-fat cheeses may be linked to their higher moisture contents (Romeih et al 2002;Kavas et al 2004).…”

“…Banks et al (1994) found that as fat content of Cheddar cheese decreased, moisture content increased. Similar results were reported by Rudan et al (1999) for Mozzarella cheese and Kumar et al (2011) for Indian cheese (paneer).…”

“…The pH value usually decreased throughout the maturation and differences among cheese samples was significant (p<0.05) and fluctuated between 4.35±0.00 and 4.90±0.03 during the ripening period (Table 1). However, Rudan et al (1999) stated that the pH value of Mozzarella cheese was not affected by variations in its fat content.…”

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

“…Theoretical yield was calculated using Van Slyke and Price formula as modified by Barbano (Rudan et al 1999). Fat and protein recoveries were calculated from the weight (yield) of each product multiplied by its percentage of fat/protein/total solids content and then divided by the total weight/percentage of fat/protein/total solids present in the original milk and multiplied by 100.…”

Low-Fat Cheese: A Modern Demand

“…For example, when fat content was reduced to below 15% proteolysis during storage decreased and the hardness of cheese increased, which in turn also adversely affected its functionality (Rudan et al, 1999).…”