Physicochemical and textural properties of reduced fat mozzarella cheese formulated with fat replacers

The effect of xanthan gum and sodium caseinate as fat replacers on textural properties and organoleptic attributes of reduced fat mozzarella cheeses was studied. The results indicated that type and concentration of fat mimetic significantly affected on characteristics of cheeses. Generally the low-fat cheeses produced with xanthan gum simulated the functions of fat better than the sodium caseinate. The results revealed that, by decreasing the fat content of cheese milk and increasing xanthan gum level, the values of moisture and protein content significantly (P < 0.05) increased. Separately applying high level of xanthan gum (0.045%) (w/w) or in combination with low level of sodium caseinate in cheese formulation decreased the hardness and gumminess in reduced fat samples. Fat reduction led to increase the cohesiveness and springiness of fresh mozzarella cheese. These results indicated that applying high level of xanthan gum had positives effects on economic consequences such as increase yield beside acceptable textural properties. Incorporation of xanthan gum allowed a considerable fat reduction with no detrimental effect on mozzarella cheese overall quality.

کلیدواژه ها:

Fat replacer ، fat mimetic ، xanthan gum ، sodium caseinate