الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Reducing dietary fat is the primary dietary goal for many consumers. Saturated fat consumption increases the risk of both coronary and cancer diseases. In Mozzarella cheese, fat reduction negatively affects the characteristics. The aim of this study was improving the physical, chemical and rheological properties of low fat buffaloes̕ Mozzarella cheese by using fat replacers (different types of commercial fat mimetic like maltodextrin, xanthan gum and simplesse) by different ratio. The obtained results indicated that low fat Mozzarella cheese made with different fat replacers had significantly (p≤0.05) improved quality than control low fat Mozzarella cheese. Low fat Mozzarella cheese made by adding 4% maltodextrin, 0.0225% xanthan gum and 0.4gm/kg simplesse showed the best characteristics along storage period.