Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella

Background and objectives: Fat reduction in cheese causes inappropriate changes in sensory properties and functional parameters. In order to imitate of various fat functions in low fat product, it should be given to issues such as product consistency, modified dry matter, the effect of particle size on mouth feel, color, flavor and rheological properties. In this respect, methods such as use of fat replacers and technical support like homogenization can improve these properties. The aim of this study was the effect of homogenization on the properties of Mozzarella cheese.
Materials and methods: low fat Mozzarella less than 6% fat was produced by fat constitution with three whey protein concentrate up to 35, 53 and 90 percent of purity and in order to evaluation of homogenization effect the cream was homogenized at 120-130 bars and added to skim milk with fat replacer. Differences were measured by comparison of treatments to control group involved 2 treatment; low-fat Mozzarella without fat replacer that produced by homogenization and full-fat Mozzarella while process technology effects on compositional and sensory properties of Mozzarella were studied. Data were analysis using one-way analysis of variance (ANOVA) at 95% confidence interval and paired sample t-test using SPSS Treatments with a P value less than 0.05 and 0.001 were classified as statistically significant.
Results: Moisture (54-61.59) and fat (6-6.5) content of low fat Mozzarellas produced by fat replacer were higher than full fat cheeses significantly. It was cleared that homogenization increased moisture content which was significant in two treatments (B&G), (p Conclusion: Addition of fat replacer caused increasing the moisture content and homogenization cause low increasing in fat, lightening the color, improving flavor and chewiness of low fat Mozzarella. These results are briefly showed that although whey proteins are crucial in improving the taste but the effect of homogenization is more important.