Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures

가온 조건에 따른 저지방 모짜렐라 치즈의 품질특성

  • 유자연 (농촌진흥청 국립축산과학원) ;
  • 박원서 (농촌진흥청 국립축산과학원) ;
  • 한기성 (농촌진흥청 국립축산과학원) ;
  • 송민유 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 함준상 (농촌진흥청 국립축산과학원)
  • Received : 2017.03.20
  • Accepted : 2017.03.23
  • Published : 2017.03.31
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Abstract

There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from $43^{\circ}C$ to $37^{\circ}C$ and $40^{\circ}C$. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.

Keywords

References

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