Effect of Low-Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese

Abstract

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Low-melting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. Practical Applications Cheese is a concentrated source of milk fat and protein, the implication of milk and milk products in hypercholesterolemia has led to a great deal of product development, such as the use of modified versions of milk fat in cheese to decrease its hypercholesterolemic effects. Fractionation of milk fat provides an opportunity of the enhancement of unsaturated fatty acids over the addition of vegetable oils. Suitability of low-melting fractions of milk fat in the formulation of ice cream and other value-added dairy products is already established, the results of this study suggest that cheddar cheese can also be prepared from the low-melting fractions of milk fat.