A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE

Mozzarella cheese was manufactured to contain up to 50% less fat than conventional part-skim Mozzarella cheese. Milk, which had been standar dized to a casein to fat ratio of 1.2, 1.6, 2.0, or 2.4, was inoculate d with single strains of Lactobacillus helveticus and Streptococcus sa livarius ssp. thermophilus. A new manufacturing procedure was used to retain moisture in the cheese as fat percentages decreased and protein increased. Stretch, melt, and cook color were evaluated at 1, 7, 14, and 28 d during storage at 4-degrees-C. Analysis of variance showed no significant differences in stretch, melt, or cook color between chees es with different casein to fat ratios. Cheese made with a casein to f at ratio of 2.4 retained more stretch over 28 d than did cheese with l ower casein to fat ratios. Stretch decreased and melt increased signif icantly for all cheeses during storage for 28 d. The stretch and melt characteristics of Mozzarella cheese containing up to 50% less fat wer e similar to the part-skim Mozzarella reference cheese.