Texture and microstructure of skim milk mozzarella cheeses made using fat replacers

Abstract

Skim milk Mozzarella cheeses (negligible fat) were made using two maltodextrins (Maltrin M1 and M2) and a modified potato starch (StaSlim S1) fat replacers. A control cheese was made with skim milk without any fat replacer. The texture characteristics of the cheeses were measured with an Instron Universal Testing Machine and the microstructure examined using scanning electron microscopy. The moisture contents of the skim milk and maltodextrin based cheeses were similar, while modified potato starch-based cheeses showed significantly lower moisture levels. The protein contents of the cheeses made with fat replacers were significantly lower than for the control cheeses. The hardness values for Maltrin M1 and M2 cheeses were lower at 5, 10 and 18 d of storage while StaSlim S1 cheeses were similar to those of control during storage. In general, all the cheeses made using fat replacers showed less cohesiveness and springiness than the control cheeses, while adhesiveness was higher. The Maltrin M1 and M2 cheeses showed lower values of gumminess and chewiness; however, StaSlim S1 cheeses showed higher values, compared to control, at 5, 10 and 18 d of storage. Incorporation of fat replacers resulted in an increased openness in cheeses, and large serum channels (up to 0.1 mm diameter) were noticeable. The maltodextrin-based cheeses showed more openness than the modified potato starch-based cheeses.