PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE MADE FROM BLEND OF TWO FAT REPLACERS

Abstract

In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical properties as increase in gum and WPC resulted moisture and protein content to increase but pH to decrease however carageenan was not affected. The physical properties of mozzarella cheese changed significantly (P ≤ 0.05) as increase in gum and WPC resulted meltability to increase although carrageenan had largest share of this effect. Increase of carrageenan resulted free oil formation to increase but increase of WPC was not significant. Length of stretch was not affected by carrageenan although increase of WPC decreased it. Carrageenan content did not effect on color, aroma and taste but score of texture and overall acceptance increased. WPC decreased score of color, aroma and taste but texture improved. The overall acceptance of treatments that have greatest amounts of carrageenan plus moderate amounts of WPC was higher than others. Finally the review of mixture experimental design results show that best low fat mozzarella cheese will produce with composition of 0.2% of carrageenan and up to 1% of WPC as fat replacers.