Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture Mozzarella cheese production: rheological and water-related properties

Abstract Skim milk powders may be used as a convenient alternative to fresh milk in high moisture Mozzarella cheese manufacturing. The effects of a blend of 40 g/100 g of reconstituted low heat skim milk powder and 60 g/100 g fresh milk on processing and quality of Mozzarella cheese (experimental) were evaluated, in comparison with cheeses produced only with fresh milk (control). The ability of experimental curd to retain fat during stretching was lower than control, as showed by the fat content in stretching water (2.85 ± 0.45 g/100 g and 2.01 ± 0.31 g/100 g for experimental and control curds, respectively). However, cheeses showed a similar composition. Cheese rheological properties were affected, as experimental Mozzarella showed a more organized casein network with tanδ and n’ values lower than control cheeses. The use of powder milk also increased the fraction of solvation water measured with low field NMR when compared with control cheeses. This study demonstrated the applicability of a blend with 40 g/100 g of reconstituted milk to obtain Mozzarella cheese without major changes in product quality.