Elsevier

Journal of Dairy Science

Volume 81, Issue 2, February 1998, Pages 563-566
Journal of Dairy Science

Article
Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures1

https://doi.org/10.3168/jds.S0022-0302(98)75608-5Get rights and content
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Abstract

Exopolysaccharide-producing starter cultures, consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R, were used to make three trials of low fat (6% fat) Mozzarella cheese. Our aim was to determine whether observations made using small [10-kg (22-lb) capacity] vats with manual stretching of curd could be replicated using pilot-scale [454-kg (1000-lb) capacity] double-O vats with mechanical stirring and stretching of the curd. A control cheese was made using S. thermophilus TA061 and Lactobacillus helveticus LH100 as starter cultures that did not produce exopolysaccharides. Cheese was measured for moisture content and meltability at d 1. Cheese made with the exopolysaccharide-producing starter cultures had 2% higher moisture contents and exhibited slightly higher meltability. Because of changes in the procedure to manufacture low fat cheese that were necessary when the mechanized vats were used, the cheeses made in the double-O vats were slightly lower in moisture than cheeses previously made in the hand-stirred laboratory-scale vats.

Key words

Mozzarella cheese
low fat
exopolysaccharide
mechanized vat

Abbreviation key

EPS
exopolysaccharideproducing

Cited by (0)

1

Contribution Number 5074 of the Utah Agriculture Experiment Station. Approved by the director. Mention of companies or products does not constitute endorsement by Utah State University, Utah Agricultural Experiment Station, or Weber State University over similar products not mentioned.

2

Current address: Leprino Foods, 1830 West 38th Avenue, Denver, CO 80217–3400.

4

Department of Microbiology, Weber State University, Ogden, UT 84408–2506.