Functionality of Low Fat Mozzarella Cheese Using the Utah State University Reduced-Fat Mozzarella Cheese Make Procedure

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Journal of Dairy Science





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Low fat Mozzarella cheese was made from milks containing casein to fat ratios of 3.0, 5.0, 7.0, and 8.0. Prior to addition of rennet, milk was pasteurized at 79°C for 28 s and then acidified to pH 6.0 with lactic acid. Three replicates of each cheese were made in 7-L vats and stored at 4°C. Functional properties as pizza cheese were evaluated. Cheese moisture and fat contents were evaluated at 1 d. Apparent viscosity and extent of flow of melted cheese, cook color, and proteolysis were evaluated at 1, 7, 14, and 28 d. Moisture content measured by a rapid microwave oven method underestimated the moisture content of low fat cheeses; probable moisture was calculated by component analysis. The part-skim Mozzarella control with 19% fat had a moisture content of 51%; the moisture contents of the low fat cheeses containing 2 to 5% fat were 63%. Low fat cheeses did not melt as well as did the part-skim Mozzarella cheese, although the differences between the cheeses with 2 and 5% fat were insignificant. Storage for 28 d only marginally increased the meltability of low fat cheese. Lower fat content also increased cook color. The amount of intact αs-CN decreased by at least 48% in all cheeses as a result of proteolysis during 28 d of storage.