Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review

Abstract

BackgroundMozzarella, a stretched curd cheese obtained from buffalo or bovine milk, densely packed with saturated dairy fats, is extensively used in pizza toppings due to the desirable stretch, a vital functional attribute induced by fat-casein matrix. Besides its appreciation in foods by consumers, chronic ailments like obesity, cardiovascular diseases (CVDs), and high body cholesterol remain major health concerns associated with the regular consumption of mozzarella cheese globally. The production of mozzarella cheese with low dairy fats is the most demanded trend driven by the pizza consumer worldwide. Researchers devised many ways to produce mozzarella cheese with skimmed or low-fat milk. Still, the end product appeared with compromised textural and rheological attributes, which can significantly impair consumer acceptability. After a critical investigation, substituting dairy fats with plant or animal-based fat replacers in mozzarella cheese is considered an emerging and effective technique to obtain optimum quality end product. Scope and approachThe understudy review offers detailed research performed in the past to determine the low-fat mozzarella cheese's structural, rheological, nutritional, and functional properties. The current study also includes a discussion encompassing the recent developments regarding producing low-fat mozzarella cheese using fat replacers sourced from plants or animals to induce or mimic fat-like properties in cheese. Moreover, the potential of fat replacers and their effect on the meltability, stretchability, adhesiveness, springiness, flavor, taste, and nutritional profile of low-fat mozzarella cheese were also determined. Key findings and conclusionIncorporating fat replacers sourced from plants or animals reported good quality low-fat mozzarella cheese with enhanced textural and sensory attributes. The scientific literature provides sufficient knowledge to understand the potential of fat replacers in low-fat mozzarella cheese. At the same time, the limitation and concerns associated with the addition of fat replacers are also well explored. However, the use of advanced techniques to modify and improve the functional properties of the fat replacers required future investigation. Furthermore, using emerging methods, i.e., microgels and oleo gels, to encapsulate fat replacers can ensure long-term stability in low-fat mozzarella cheese production. However, only limited research is available, and more scientific studies are required to address the stability concerns of fat replacers.