Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.

The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein.