Rheology and microstructure of low-fat Mozzarella cheese

The contributions of fat and moisture content to Mozzarella cheese texture were investigated to provide a basis for developing low-fat cheese with consumer acceptability. The characteristics of low-fat high-moisture (LFHM) experimental Mozzarella cheeses before and after 6 weeks of refrigerated storage were compared with those of high-fat low-moisture controls. High levels of either moisture in nonfat substance or fat in dry matter (FDM) were accompanied by decreases in hardness, complex viscosity, and elastic modulus and increases in meltability during the storage time. Starter culture bacteria were observed at the surface of the fat droplets, the latter having a tendency to coalesce during storage. Development of texture and meltability in LFHM Mozzarella appeared to be directly related to increased proteolysis of αs1-casein observed during storage. These results show the feasibility of making Mozzarella cheese containing <25% FDM with textural properties similar to those of a full-fat cheese if the product contains enough moisture and is stored under refrigeration for several weeks.