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Journal of Dairy Science Vol. 81 No. 2 563-566
© 1998 by American Dairy Science Association ®
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Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures

David B. Perry 1, Donald J. McMahon 1, and Craig J. Oberg 1

1 Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

Exopolysaccharide-producing starter cultures, consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R, were used to make three trials of low fat (6% fat) Mozzarella cheese. Our aim was to determine whether observations made using small [10-kg (22-lb) capacity] vats with manual stretching of curd could be replicated using pilot-scale [454-kg (1000-lb) capacity] double-O vats with mechanical stirring and stretching of the curd. A control cheese was made using S. thermophilus TA061 and Lactobacillus helveticus LH100 as starter cultures that did not produce exopolysaccharides. Cheese was measured for moisture content and meltability at d 1. Cheese made with the exopolysaccharide-producing starter cultures had 2% higher moisture contents and exhibited slightly higher meltability. Because of changes in the procedure to manufacture low fat cheese that were necessary when the mechanized vats were used, the cheeses made in the double-O vats were slightly lower in moisture than cheeses previously made in the hand-stirred laboratory-scale vats.

Key Words: Mozzarella cheese • low fat • exopolysaccharide • mechanized vat

Submitted on June 3, 1997
Accepted on September 8, 1997




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