Article citationsMore >>

Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Omidizadeh, A., Manap, M.Y.A., “Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers”. Journal of Food Agriculture and Environment 10 (2). 46-54. 2012.

has been cited by the following article:


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

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

2Department of Biochemistry, University of Agriculture-Faisalabad

Journal of Food and Nutrition Research. 2015, Vol. 3 No. 8, 518-525
DOI: 10.12691/jfnr-3-8-7
Copyright © 2015 Science and Education Publishing

Cite this paper:
Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma, 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.

Correspondence to: Muhammad  Umair Sattar, National Institute of Food Science and Technology, University of Agriculture-Faisalabad. Email:


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.