The effect of homogenization and milk fat fractions on the functionality of mozzarella cheese
2003
Rowney, M.K. | Hickey, M.W. | Roupas, P. | Everett, D.W.
Mozzarella cheese was manufactured from milk containing either a low (olein) or ahigh (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed intoskim milk by homogenization at 2.6 MPa before being manufactured into cheese. The meltingpoint of the milk fat did not affect the size or shape of the fat globules, nor was there any effectof homogenization on the polymorphic state of the milk fat. There were no changes in milk fatglobule size and shape concomitant with the amount of free oil formed. The polymorphic state ofthe milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. Thelower melting point fraction yielded a larger amount of free oil. The higher melting point fractionyielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was alsomanufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, withoutaltering the milk fat composition. Increasing the proportion of homogenized milk yielded a lowerfree oil content and higher viscosity of the cheese.
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