FORMULATION AND CHARACTERISATION OF LOW-FAT MOZZARELLA CHEESE USING PLANT BASED MUCILAGES
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Date
2023-08-02
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Publisher
UMT.Lahore
Abstract
Mozzarella cheese, a popular dairy-fermented food, is widely consumed for its
stretchability. Excessive consumption of this cheese can have negative health effects
due to its fatty acid concentration. With increasing health consciousness, there is a
demand for low-fat mozzarella cheese. However, reducing the fat content in
mozzarella cheese can negatively affect its quality and sensory properties.