Background::
Processed Mozzarella cheese (PMC) is manufactured by utilizing Mozzarella cheese as raw material followed by heat processing in the presence of emulsifying salts (ESs) such as trisodium citrate and disodium phosphate to prolong the shelf life of Mozzarella cheese. To increase retail market penetration, longer shelf life Mozzarella cheese manufacture has been a growing trend among Indian cheese manufacturers. This has resulted in spurt increase in processed cheese manufacturing in India. Emulsifying salts are mostly sodium-based and therefore contribute to increased sodium content of processed cheeses. High dietary sodium has been associated with the development of cardiovascular diseases. Hence, development of low sodium variants of processed cheese will provide healthy choices in the market and the products can fetch better prices which will give more returns to the producers.:
Technology Details::
Low sodium processed Mozzarella cheese has approximately 7-% reduced sodium than the conventional processed Mozzarella cheese. This sodium reduction did not jeopardize the sensory and functional properties of processed mozzarella cheese.