Effect of Emulsifiers on Some Chemicals and Sensory Properties of Low Fat Mozzarella Cheese

The effect of type and levels of emulsifiers on some quality of low fat Mozzarella cheese was investigated. Five Mozzarella cheeses samples were prepared from skim cow's milk (1% fat). Twoemulsifier's salts (disodium citrate and disodium phosphate) were used at two levels (0.2% and 0.4%). The resultant cheese was analyzed for physicochemical and organoleptic properties during storage of 0.15.30.45 and 60 days intervals at 5?. The cheese yield was markedly increased by adding either of the two emulsifying salt, but the yield was higher with phosphate compared to the citrate treatments, since higher moistures were associated with the higher yields. The protein and fat contents increased during storage period due to the loss of moisture content, while the pH values decreased. In addition, both salt accelerated cheese ripening as indicated by the formal number. The quality of cheese, appearance, texture, flavour and over all acceptability, were improved by adding of the two emulsifying salts compared to the control.