Yield and functionality of Cheddar cheese as influenced by homogenization of cream

Abstract

Cheese milk was standardized (casein-to-fat ratio of 0.7) by blending 0.64% fat milk and 35% fat cream. Cream was homogenized at 0/0 MPa (CO), 3.5/3.5 MPa (H05), 6.9/3.5 MPa (H10) or 10.4/3.5 MPa (H15). Cream homogenization did not influence rennet-clotting time, but it increased rate of curd firming and increased curd firmness of cheese milk. Moisture and salt in moisture phase of cheese increased with homogenization. Moisture (37%) and salt (1.5%) adjusted yield increased 1.42, 3.44 and 3.85% in H05, H10 and H15, respectively, over CO. Homogenized treatment cheeses melted faster with age. Free oil in 1 week old cheeses was lowest in H10 and highest in H05 and increased in all treatments with age. Cheese hardness was not influenced by homogenization but decreased with age. Cheeses with homogenized cream had improved body and texture and flavor. Cream homogenized at 6.9/3.5 MPa was optimal for enhancing Cheddar cheese yield and functionality.