High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties

Mozzarella cheese has become one of the most prominent cheese varieties. Low fat cheeses are desirable and sought after but fat reduction adversely effects texture and cooking properties. Since HP treatment of milk has shown to improve texture of low fat cheeses it was relevant to investigate the impact of HP treatment on appearance and on rheological and cooking behaviour of reduced-fat Mozzarella cheese. Although time dependent changes were observed no clear trends or advantages could be attributed to HP treatment.