A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis

Mozzarella cheese (MC) is a widely consumed soft, fermented, dense proteinous cheese with unique viscoelastic behavior. MC behaves like a soft solid at ambient temperature and undergoes melt as temperature increases to 70 °C, aided by fats in cheese. However, reducing dairy fats in MC tends to affec...

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Bibliographic Details
Main Authors: Aqsa Akhtar, Tetsuya Araki, Tatsuki Kamata, Daisuke Nei, Nauman Khalid
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Journal of Agriculture and Food Research
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325001371