Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties

Abstract

Adjusting the proportion of homogenised fat in cheese milk is proposed as a means to better control cheese yield and composition. Homogenised milk or cream was used to standardise cheese milk with variable proportions of homogenised fat. Fat globules in homogenised milk and cream were analysed for size, protein load and zeta potential. The coagulation properties of cheese milks were measured, and the composition and rheological properties of model curds were determined. Fat globules in homogenised milk were significantly smaller with a higher protein load than those in homogenised cream (P < 0.05). Curd moisture content, fat retention, actual and moisture-adjusted yields increased with the proportion of homogenised fat in cheese milk, while curd storage modulus decreased. The intensity of these effects was higher in milk than in cream when homogenisation was applied. Adjusting the proportion of homogenised fat in cheese milk is a convenient approach to increase yield and control cheese composition.