PRELIMINARY OBSERVATIONS ON EFFECTS OF FAT CONTENT AND DEGREE OF FAT EMULSIFICATION ON THE STRUCTURE‐FUNCTIONAL RELATIONSHIP OF CHEDDAR‐TYPE CHEESE

Abstract

Cheddar type cheeses of different fat contents were produced and denoted: full‐fat (FFC), 306g/kg; half‐fat (HFC), 174 g/kg; and low fat (LFC, 13 g/kg). Full‐fat Cheddar cheese (FFCH) was also prepared from milk which had been homogenized at first and second stage pressures of 25 and 5 MPa, respectively. The cheeses were held at 4C for 30 days and at 7C for the remainder of the 190‐day ripening period. Reducing the fat level from 174 to 13 g/kg resulted in decreases in contents of moisture in nonfat substance and pH 4.6 soluble N as a percentage of total N (pH4.6SN), and increases in the contents of moisture, protein and intact casein. Homogenization of cheesemilk resulted in a slight increase in moisture content and an increase in pH4.6SN. Confocal laser scanning microscopy revealed that the extent of fat globule clumping and coalescence in both the unheated and heated (to 95C) cheeses decreased with homogenization of the cheesemilk and with fat reduction. Homogenization of the cheesemilk and reducing the fat content of the cheese resulted in a decrease in the flowability and stretchability of the melted cheese. Dynamic measurement of the viscoelastic changes on heating the cheese from 20 to 90C showed that reduction of fat content resulted in a decrease in the magnitude of the phase angle, δ, at temperatures >50C. At temperatures<∼60C, the storage modulus, G', increased on reducing the fat content from 306–174 g/kg to 13 g/kg. Homogenization resulted in a marked decrease in δ at temperatures>45–50C, with δmax typically decreasing from ∼65–70° in the FFC to ∼35° in the FFCH.