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1 Western Center for Dairy Protein Research and Technology, Department of Nutrition and Food Sciences, Utah State University, Logan 84332-8700
2 Department of Microbiology, Weber State University, Ogden, UT 84408-2506
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 
s-CN decreased by at least 48% in all cheeses as a result of proteolysis during 28 d of storage.
Key Words: Mozzarella cheese • moisture • low fat • functionality
Submitted on October 24, 1994
Accepted on May 8, 1996
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