Chemical composition and sensory properties of Mozzarella cheese from bovine milk deprived of lactose

Mozzarella cheese from bovine milk deprived of lactose was made. As comparison, traditional Mozzarella cheese using milk with its natural lactose content was also produced. The cheeses obtained with different milk showed the same chemical composition. On the contrary, the sensory properties were affected by different milk used. In particular, the traditional Mozzarella cheese always had the overall acceptability values slightly higher, in a significant manner, than those of lactose-free Mozzarella cheese. Nevertheless, in all cases, both cheeses were considered good by the sensory panel. Based on these results, the proposed procedure of lactose-free Mozzarella cheese making can be considered a practicable method to produce a Mozzarella cheese for the lactose-intolerant subjects.