Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low‐Fat Mozzarella
2017
Tahereh, Jahani | Mahin, Azar | Mojtaba, Raeisi
Low‐fat Mozzarella with 6% fat was produced by using fat replacers at three levels of protein concentrations including 35% (Dairy‐Lo), 53% (Simpless) and 90% (LSI907). The effects of fat substitution and cream homogenization on rheological and sensory properties of cheese were investigated after 1, 7, 14 and 28 days of storage at 4C. Data showed that meltability and stretchability increased on 14th day, then reduced while hardness decreased on 28th day of storage. It was quite obvious that the lowest moisture content was belonged to full‐fat cheese and the highest one was belonged to low‐fat cheese which was produced by homogenized cream. Results showed that addition of fat replacers, rather than the actual properties of fat, probably had the greatest influence on the composition, rheological and sensory properties of low fat Mozzarella. Except stretchability, homogenization had a favorable effect on rheological properties. PRACTICAL APLICATIONS: Due to increasing rate of cardiovascular disease, diabetes and especially obesity, it has become more important to reduce dietary intake. But cheese is a good source of protein and calcium. So by reducing in fat content of cheese, it could be easier to access healthier food without any concern about high calorie intake. Whey protein fat replacer has known as an appropriate substitute for fat in low fat Mozzarella. It could be possible to reduce fat content of Mozzarella without undesirable rheological and sensory properties besides protein and calcium intake by whey protein concentrate substitution. It could be better to use promoting technique such as homogenization.
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