Research On Quality And Improvement Of Fat Reduced Mozzarella Cheese

The quality and improvement of fat reduced Mozzarella cheese were invetigated,in order to offering optimum technology for Mozzarella process.Fuull fated(fat content 24.32%),Skimed(fat content 4.07%),part-skimed(fat content 10.74%),and medium-fated (fat content 16.25%) Mozzarella cheeses were prepared and ripened for the research samples.Physical and chemical properties,microstructures and volatility flavor compounds were then studied,the results showed:The change trends of pH4.6 SN/TN were similar to the full-fated in the skimed, part-skimed,medium-fated.TPA hardness and springness were high in the skimed,but part-skim and medium-fated were similar to the full-fat group.Skimed had no charateristic Mozzarella fiber structure,whenever the structure of part-skimed was still dense and medium-fat was similar to full-fated were found by using SEM.The FFAs and volatile flavor compounds of skimed,part-skimed,medium-fated ripened 30 d were 49.503,107.240,178.753,171.935μg equal sorbic acid/g cheese and 46.402,60.325, 61.828μg equal nonane/g cheese.The sensory evaluation scores were skimed 7.4, part-skimed 10.6,medium-fated 11.5.Due to reasonable acceptability,part-skimed sample was selected for improvement with Lactobacillus casei.,and the results showed:0.006%Lactobacillus casei,adding quantity was optimal through stretching and sensory evaluation.Lactobacillus casei,had little effects on pH,proteolysis and TPA springness of fat reduced Mozzarella cheese,but could contribute to acid generation.With 30 d ripening, the total FFA of Lactobacillus casei,cheese increased 430μg equal sorbic acid/g cheese, of which palmitic acid,myristic acid were the significant changes.After improvement, SEM illustrated that protein matrix was more hydrated.23 volatile flavor compounds were found in 30 d matured Lactobacillus casei,cheese,and the total content was 355.674μg equal nonane/g cheese.The results showed,the quality of the skim Mozzarella cheese was unacceptable, medium-fat cheese was similar to the full-fat cheese,and part-skim cheese was moderate. By adding Lactobacillus casei,in the part-skim Mozzarella cheese,better texture and flavor can be developed.