Effect of fat replacer (Salatrim) on chemical composition, proteolysis, functionality, appearance, and yield of reduced fat Mozzarella cheese

A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blend of fat replacer Salatrim types 1 and 3 (Pfizer, Inc., Milwaukee, WI) (solid at room temperature),...

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Bibliographic Details
Published in:Journal of dairy science 1998-08, Vol.81 (8), p.2077-2088
Main Authors: Rudan, M.A. (Cornell University, Ithaca, NY.), Barbano, D.M, Kindstedt, P.S
Format: Article
Language:English
Subjects:
Biological and medical sciences
CASEIN
CASEINA
CASEINE
CHEESE
CHEESE MILK
CHEESEMAKING
CHEMICAL COMPOSITION
COLOR
COLOUR
COMMON SALT
COMPOSICION APROXIMADA
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPOSITION GLOBALE
CONTENIDO DE HUMEDAD
CONTENIDO DE LIPIDOS
CONTENIDO PROTEICO
COULEUR
FABRICACION DEL QUESO
FABRICATION FROMAGERE
FAT GLOBULES
FAT SUBSTITUTES
Food industries
FREE OIL
FROMAGE
Fundamental and applied biological sciences. Psychology
FUSION
GLOBULE GRAS
GLOMERULOS DE GRASA
GRASA DE LA LECHE
GROSSEUR DES PARTICULES
HOMOGENEISATION
HOMOGENEIZACION
HOMOGENIZATION
LACTOSERUM
LACTOSUERO
LAIT
LECHE
LIPID CONTENT
LOW FAT CHEESES
MAILLARD REACTION
MATIERE GRASSE DU LAIT
MELTING
MILK
Milk and cheese industries. Ice creams
MILK FAT
MILK PROTEIN
MOISTURE CONTENT
PARTICLE SIZE
PROTEIN CONTENT
PROTEINAS DE LA LECHE
PROTEINE DU LAIT
PROTEOLISIS
PROTEOLYSE
PROTEOLYSIS
PROXIMATE COMPOSITION
QUESO
RATIOS
REACCION DE MAILLARD
REACTION DE MAILLARD
SAL
SEL DE CUISINE
SOLIDS NOT FAT
STRETCHING
SUCCEDANE DE CORPS GRAS
SUSTITUTOS DE GRASAS
TAMANO DE LA PARTICULA
TENEUR EN EAU
TENEUR EN LIPIDES
TENEUR EN PROTEINES
TRIGLICERIDOS
TRIGLYCERIDE
TRIGLYCERIDES
VISCOSIDAD
VISCOSITE
VISCOSITY
WHEY
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Summary:A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blend of fat replacer Salatrim types 1 and 3 (Pfizer, Inc., Milwaukee, WI) (solid at room temperature), and 100% Salatrim type 3 (liquid at room temperature). A stable dispersion (20% fat, wt/wt) was made by homogenizing Salatrim in skim milk. Cheese making was repeated on each of 3 d using a randomized complete block design. All cheeses had similar pH, salt contents, and calcium contents; cheese made with Salatrim had higher moisture and fat, but lower protein contents. Nitrogen that was soluble at pH 4.6 was higher for Salatrim cheeses and increased for all cheeses during refrigerated storage. The meltability and apparent viscosity of all cheeses were similar, but the control had a significantly higher score for hardness and more free oil release, and cheese shreds scorched less during pizza baking. Hunter L, a, and b values of the unmelted cheese indicated that the Salatrim cheeses were whiter and less yellow than the control, and all cheese decreased in whiteness over time. Salatrim cheeses had significantly lower fat losses in the whey and stretching water and had higher actual and moisture-adjusted yields. Homogenization was probably responsible for the differences between the control and Salatrim cheeses in chemical composition, proteolysis, functionality, appearance, and yield. Despite the large differences in fat properties, Salatrim was probably responsible only for the lack of yellowness in cheese color
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(98)75782-0