Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design

Mozzarella is one of the most important cheeses in the Pasta filata group which contains 18 to 30% fat. Due to the increasing use of Mozzarella cheese, it is necessary to improve its qualitative characteristics. The aim of this study was to investigate the combined effect of inulin and gelatin and its effect on the qualitative properties of Mozzarella cheese. In this study, the effect of four independent variables of inulin, gelatin in different ratios (0.25, 0.62, 1, 1.75%), fat 15 - 30%, and the duration of storage for 1 to 30 days at a temperature of -18 °C. The results showed that the combination of inulin and gelatin could improve the quality of Mozzarella cheese. Based on the results, an increase in the ratio of inulin to gelatin in increasing the moisture content and reducing pH, the effect of storage time on moisture reduction and pH were significant (p<0.05). However, the effect of the ratio of inulin to gelatin, fat percentage and shelf life on the amount of salt It was unnecessary (p>0.05). The results of this study indicate that the combined effect of inulin and gelatin in the ratio of 1.75%, due to the development of an expandable tissue, is the relatively smooth appearance of the fatty, proper taste and oral sensation to improve the qualitative characteristics of Mozzarella cheese.