Abstract
Abstract Emmental cheeses were produced with control native milk fat globules (CFG) or smaller ones (SFG) selected from the same milk by microfiltration. Either the same regular technology was used for both cheeses (so-called SFGreg and CFGreg), or two different adapted technologies to obtain cheeses with the same moisture (so-called SFGadapt and CFGadapt). SFGreg cheeses were more humid and presented lower firmness and longness than CFGreg cheeses. Yellow index was greater for SFGadapt than CFGadapt cheeses while melting coefficient and extrusion force were similar. SFGadapt cheeses exhibited improved sensory characteristics. Stretching and elasticity increase were always greater for SFG than for the corresponding CFG cheeses; eyes were always smaller in SFG cheeses. Confocal micrographs revealed larger inclusions of non-globular fat in CFG cheeses; there were more fat globules and aggregates in SFG cheeses. The ultrastructure of milk fat played a role in the functional and sensory properties of Emmental cheese and the use of smaller native globules may be advantageous.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
