The composition of raw milk with special enfasis on its fat level may have influence on reologycal properties such as sliceability, deformity and meltability. Milk with fat contents of 3.5%, 3.0%, 2.5% and 2.0% was used in the manufacture of Mozzarella cheese and the best results were obtained whith milk with fat level of 2.5%. The coesitivity, gomositivity and mastigability values showed a increase with the diminution of fat level whereas the elasticity decreased. Due to the high correlation the obtained results showed that instrumentals methods can express very precisely the sensorial evaluation.
mozzarella cheese; functional properties; fat level
