الفهرس 
Low-fat cheeses overviewOnly 14 pages are availabe for public view
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Abstract
The first part of study dealt with the production of low-fat Mozzarella cheese (27% F/DM) using some additives to increase the moisture retention and improve the functional properties of cheese. Trisodium citrate, sodium carboxymethyl cellulose (CMC) and sodium caseinate were added at ratios of 0.1, 0.1 and 1.0% respectively to cow’s milk standardized to 1.5% fat. Two control treatments, 1.5 and 3.0% milk fat without addition were used for comparison. Resultant Mozzarella cheeses were analysed for chemical, physical microstructural and organoleptical properties when fresh and after storage for 7, 14, 21 and 28 days at 52oC or for 30, 60 and 90 days at -182oC. Cheeses with additives showed markedly lower losses in fat and protein in the whey and stretching water. On the other hand the cheeses showed higher yield compared to control 1.5% fat. Moisture content of the cheeses were 56.44, 53.99, 57.03, 58.43 and 63.45% for the control 3.0% fat, control 1.5% fat, Na-citrate, CMC and Na-caseinate respectively. Low-fat Mozzarella cheeses with aditives had higher moisture, soluble nitrogen, salt moisture, TVFA and acidity whereas the pH values and soluble calcium content were lower. Storage of LFMC resulted in a decrease in moisture, a slight drop in pH values and an increase in soluble nitrogen, salt, TVFA and acidity percent. Effect of storage was markedly noticed in samples stored at 52oC than those stored at -182oC.