Formulation of Low‐Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low‐Fat Mozzarella Cheese

ABSTRACT Mozzarella cheese (MC) is a soft, fermented, dense, proteinaceous curd with unique viscoelastic behavior. MC typically behaves like a soft solid at ambient temperature and quickly undergoes melting with increased temperature. During this period, the saturated fats in MC aid in the melting and stretching of protein linkages. However, reducing fats in MC tends to affect its viscoelastic properties, compromising melting and texture. This study explores the effect of adding various aloe vera mucilage (AVM) concentrations in producing low‐fat mozzarella cheese (LFMC), mainly on its microstructure and rheological attributes. In this study, the AVM was used as a fat replacer to improve the viscoelastic attributes of LFMC. AVM was added at concentrations of 1%, 2.5%, and 5% (v/v) during the formulation of LFMC samples. All samples were tested to determine their dynamic rheological characteristics at 70°C. Microstructural analysis using scanning electron microscopy (SEM) was performed to understand the intermolecular behavior of MC samples. The SEM results showed that AVM can fill the void spaces in LFMC. However, its high concentration (5% AVM) tends to increase the LFMC compactness during storage. Rheological results showed that LFMC with AVM was more cohesive and compact and showed high‐stress deformation. On melting at 70°C, the elastic component ( G ′ > G ″) in LFMC indicated softer solid‐like properties. Overall, the results concluded that preserving the appropriate casein‐to‐fat ratio using 1% (v/v) AVM can preserve the rheological and microstructural characteristics of LFMC. Practical Application : Rheological analysis of low‐fat mozzarella cheese using aloe vera mucilage as a fat replacer is critical for getting insight into viscosity, melting behavior, and elasticity, which are important for consumers and food manufacturers. The practical applications of this study include optimization of desired characteristics using aloe vera mucilage and after‐fat reduction for maintaining the right stretchability and meltability in pizza or other baked products. This optimization ensures uniformity and consumer satisfaction without affecting low‐fat mozzarella cheese functionality and sensory appeal.