The effect of using barley jl-glucan concentrate (BBGC) as a fat replacer on the composition, textural and functional
characteristics of low fat Mozzarella'cheeses was studied. Low-fat mozzarella cheese samples,were made from recon- ..
stituted skim milk and containing 0.1 orO.2 % SBGC (60% jl-glucan). The fat contents of 0.1% and 0.2% SBGC were 4.5 '
and 4.3%, respectively. Low fat cheese control (5% fat) made without BSGC showed the lowest moisture (46.4%), yield
(10.1 %), highest hardness (13 kg), poor melt·(1 .8 mm) and stretch properties (59.7mm). Addition of BBGC increased the
moisture in cheese and made samples softer than the control. Cheeses made with 0.2% BBGC exhibited the greatest
stretch and melt properties. Based on the lightness (L) values measured before pizZa baking, when warm, and after 30
min cqoling, cheese containing 0. 1% BSGC and control were superior to cheese containing 0.2%BBGC