Use of Fat Replacers in Low Fat Mozzarella Cheese

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Issue

79

Publication Date

1996

First Page

1911

Last Page

1921

Abstract

Low fat Mozzarella cheeses with

The location of the fat replacers in the cheese structure was examined using scanning electron microscopy. Distribution of the fat replacers within the cheese was influenced by the extent of microparticulation of the fat replacer, size of the fat replacer particles, and processing steps that caused an interaction between the fat replacer and the caseins in milk. Novagel™ was present as the largest particles (up to 80 μm), and their incorporation into the cheese curd resulted in increased openness in the cheese, and large serum channels (up to 300 μm) were formed. None of the other fat replacers increased the openness of the cheese structure. Cheese sample preparation for the electron microscopy caused the Novagel™ particles to shrink and to appear artifactually as solid particles rather than as fibrous particles as shown by freeze-drying. Stellar™ was observed as spheroid particles (0.5 to 1 μm in diameter) embedded within the protein matrix of the cheese as well as being present in the serum channels. No discrete Dairy-Lo® particles were observed in the protein matrix, indicating a low level of microparticulation (particles < 0.2 μm) of the proteins in Dairy-Lo®.

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