Abstract
The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by: ineffective emulsification of fat during the synthesis of milk in the cow’s udder (authentic fat) and physic-mechanical factors in the milk processing after milking (destabilized fat). Free fat, primarily subjected to oxidative processes and lipolysis, reduces the quality and ability to store milk. For cheese products, the presence of free fat, available for lipolysis and oxidation, is a prerequisite for obtaining high-quality products. Characteristics of the production of cheese products with vegetable fats, providing for the preliminary emulsification of vegetable fat in skim milk, contribute to the formation of denser membranes on the surface of fat globules, consisting mainly of casein micelles and whey proteins. This is the reason for the formation of a more closed structure of the fat phase with low availability of fat for enzymes and oxidizing agents. The low availability of fat in the structure of cheese products with vegetable fats is one of the factors that worsen their organoleptic characteristics. In order to increase the amount of available fat in the production of cheese products with vegetable fats, it is advisable to use additional enzyme preparations or cultures of microorganisms that activate proteolysis and lipolysis.
Highlights
Fat is an important component in the composition of milk and dairy products
An analysis of the above research works shows that free fat in milk and dairy products plays an important but ambiguous role in shaping the quality of milk and dairy products
An increase in the amount of free fat in the fat phase is undesirable, since it is most susceptible to oxidation and enzymatic transformations that cause spoilage
Summary
Fat is an important component in the composition of milk and dairy products. It performs an energy function, is a source of biologically valuable polyunsaturated fatty acids, fat-soluble vitamins, provitamins and other compounds necessary for the normal functioning of the human body. Heikonen [16] proposed a theory of the formation of free fat during milk cooling, based on the results of electronmicroscopic studies of the interaction of the inner surface of the fat globule membrane with a fraction of high-melting milk fat triacylglycerides. Milk proteins act as emulsifiers of fat, forming a dense membrane on the surface of fat globules, which prevents the contact of fat with enzymes This is one of the reasons that cheese products with vegetable fats have a less pronounced taste and smell [45,59,60,61,62]. This process can be accelerated if, in addition to the milk-clotting enzyme preparation, additional enzymes are used that enhance the hydrolytic processes that occur during the maturation of cheese products with vegetable fats [63,64,65,66,67], or by using, in addition to the main starter culture, additional microorganisms whose enzymes enhance proteolysis and / or lipolysis [68,69,70,71,72,73]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.