Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

The influence of exopolysaccharides (EPS), pre-acidification and use of two fat replacers, FR1 and FR2, on the textural and functional characteristics of Mozzarella cheeses were studied. Control cheeses made with EPS producing Streptococcus thermophilus 285 had the lowest moisture (52.84%) and yield while hardness and melt properties of these cheeses improved with storage. Addition of FR1 or FR2 and pre-acidification of milk increased the moisture content in cheeses. All cheeses were softer than the control. Cheeses made with FR1 exhibited the greatest stretch and melt; those made with FR2 showed poor stretch and melt. Each cheese showed a unique microstructure prior to, and after the hydration of the protein matrix. The rate of α- and β-casein proteolysis was greater in cheeses made with pre-acidified milk and those having higher moisture content. Pizza bake performance was improved with FR1, but FR2 cheeses had the least favourable bake characteristics. Coating cheese shreds with oil was necessary for adequate browning, melt and flow.