Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese

Muhammad Umair Sattar^1, , Aysha Sameen¹, Nuzhat Huma¹ and Muhammad Shahid²

¹National Institute of Food Science and Technology, University of Agriculture-Faisalabad

²Department of Biochemistry, University of Agriculture-Faisalabad

Cite this paper:
Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma and Muhammad Shahid. Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese. Journal of Food and Nutrition Research. 2015; 3(8):518-525. doi: 10.12691/jfnr-3-8-7

Abstract

Fat reduction in diet is important as scientific evidence linked the high fat intake with coronary heart diseases and obesity. This association has resulted in increased consumer awareness and demand for low fat dairy products especially cheese. In cheese, fat reduction negatively affects the rheological, sensory and functional characteristics. Mozzarella is a type of pasta filata cheese which contains 30 to 45% milk fat on dry weight basis and about 75% of the Mozzarella cheese produced in the world is used as an ingredient on pizza topping. This work was to exploit fat mimetic potential of different hydrocolloids (guar gum and xanthan gum) by using them at different levels (0.15%, 0.30%, and 0.45% of milk) in low fat Mozzarella cheese. In order to assess the suitability of resulting low fat Mozzarella cheese, it was compared with full fat and half fat cheese manufactured by using milk standardized at 3% and 1.5% fat respectively. Result showed that different levels of hydrocolloids affect cheese composition, functionality, texture, sensory attributes and yield to varying extent. Use of guar gum and xanthan gum at 0.15% level produces low fat Mozzarella cheese comparable with full fat cheese in terms of cheese functionality and yield. This work provides strong evidence for the quality production of low fat Mozzarella cheese by using different hydrocolloids as fat replacer.

Keywords:
mozzarella guar gum xanthan gum hydrocolloids yield

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