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Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification.

Claudia Antonino1, Giuseppe Natrella1, Pietro Caliandro1

  • 1Department of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.

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PubMed
Summary

This study developed a functional reduced-fat Mozzarella cheese using inulin and laurel essential oil (LEO). The fortified cheese offers a good source of fiber and improved fatty acid profile, maintaining texture and sensory qualities.

Keywords:
Mozzarella cheesefat replacerinulinreduced-fatunsaturated fatty acids

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Area of Science:

  • Food Science
  • Dairy Technology
  • Nutritional Science

Background:

  • Growing demand for functional dairy products due to health concerns associated with saturated fats.
  • Need for reduced-fat cheese alternatives that maintain desirable sensory and textural properties.
  • Potential of inulin as a fat replacer and fiber source in cheese.

Purpose of the Study:

  • To investigate the physicochemical and sensory characteristics of a reduced-fat Mozzarella cheese prototype.
  • To evaluate the impact of inulin fortification and dietary laurel essential oil (LEO) integration on cheese quality.
  • To assess the product's suitability for "Source of Fiber" claims.

Main Methods:

  • Production of whole-milk Mozzarella cheese (MC) and reduced-fat inulin-fortified Mozzarella cheese (MI).
  • Integration of laurel essential oil (LEO) into the cattle diet.
  • Analysis of physicochemical properties, fatty acid profile, texture, and sensory attributes over 10 days.
  • Temporal Check-All-That-Apply (TCATA) for sensory evaluation.

Main Results:

  • MI production required slightly longer processing time but achieved a 5% fat reduction and 3.31% inulin content.
  • Dietary LEO significantly increased monounsaturated fatty acids (MUFAs) by 40% and enriched polyunsaturated fatty acids (PUFAs).
  • Inulin fortification enhanced cheese hardness due to micro-gel formation, while MI maintained textural integrity and acceptable sensory profiles.

Conclusions:

  • Synergistic use of inulin and LEO is effective for producing high-value, reduced-fat pasta filata cheese.
  • The functional cheese offers a significant fiber intake and an improved fatty acid profile.
  • This approach successfully balances nutritional enhancement with desirable sensory and textural attributes.