The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Guinee, Timothy P.; Auty, Mark A.E.; Fenelon, Mark A.

doi:10.1016/s0958-6946(00)00048-0

Cited by 198 publications

(188 citation statements)

References 36 publications

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“…However, Table II shows that the MNFS was significantly different between SFG and LFG cheeses, SFG cheese having 5.0% more moisture (MNFS) than LFG 52 d after manufacture. This is consistent with results showing that increasing fat content in Cheddar cheese, i.e., increasing globule number, increases the MNFS [11]. However, the water activity at mid-radius of SFG cheese was lower (0.980 ± 0.000) than that of LFG cheese (0.995 ± 0.007), probably due to the higher NaCl content (even though not significant) of SFG cheese (Tab.…”

Section: Cheese Yield Fat Recovery and Emmental Cheese Compositionsupporting

confidence: 90%

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The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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-Emmental cheeses were produced using either small (~3 µm, SFG) or large (~6 µm, LFG) native milk fat globules obtained by a patented microfiltration process. Ripened SFG cheeses were less flexible and less firm than LFG cheeses. Indeed, the SFG cheeses contained more moisture and underwent greater proteolysis than the LFG cheeses 52 d after manufacture. However, lipolysis was three-fold lower in SFG cheeses. This was linked to the milk fat structure in Emmental cheese: larger inclusions of denuded destabilized fat were observed in LFG cheeses, whereas more fat globules were observed in SFG cheeses. One Emmental cheese was produced using homogenized milk fat globules, in which lipolysis was dramatically increased and unacceptable. For a given size range, the structure of milk fat is thus of tremendous importance regarding lipolysis and small natural milk fat globules cannot be replaced by homogenized ones. The melting temperature and solid fat content of fat in Emmental cheese increased with native fat globule size. This is related to the improved functional properties of SFG cheeses, i.e., increased stretching, elastic increase and melting, and lower extrusion force compared with LFG cheeses. This study confirms, as previously pioneered using Camembert cheese manufacturing technology, that the use of native milk fat globules with different sizes can lead to a range of new dairy products with different physico-chemical and functional properties.Milk fat / fat globule / Emmental cheese / cheese yield / rheology / particle size / microfiltration / functional property Résumé -Des propriétés physico-chimiques et fonctionnelles de l'emmental sont affectées par la taille des globules gras natifs du lait. Des emmentals ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 µm) ou de grand diamètre (~6 µm), obtenus par un procédé de microfiltration breveté. Les fromages affinés à petits globules sont moins souples et moins fermes que ceux à gros globules. En effet, les fromages à petits globules sont plus humides et plus protéolysés à 52 j d'affinage. Cependant, la lipolyse est trois fois moindre dans les fromages à petits globules, ce qui est lié à la structure de la matière grasse dans les emmentals : les emmentals à gros globules présentent de plus grandes inclusions de matière grasse déstabilisée, tandis que ceux à petits globules semblent contenir plus de globules gras. Un emmental a été fabriqué avec des globules * Corresponding author: mcmichal@labtechno.roazhon.inra.fr 344 M.-C. Michalski et al.

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Section: Cheese Yield Fat Recovery and Emmental Cheese Compositionsupporting

confidence: 90%

“…Soluble nitrogen was also found to increase when fat content, i.e., globule content, increased in Cheddar cheese [11]. The HFG cheese had a lower fat content and TS than the SFG cheese, and also higher peptide, amino acid and soluble protein contents.…”

Section: Cheese Yield Fat Recovery and Emmental Cheese Compositionmentioning

confidence: 88%

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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“…CLSM is a powerful tool to penetrate the surface of a sample and to visualise thin optical sections. The use of CLSM provides an opportunity to characterise milk fat globules in cheeses, without disturbing the internal structure [15][16][17]30].…”

Section: Discussionmentioning

confidence: 99%

“…Gunasekaran and Ding [15] examined, using CLSM, the three dimensional characteristics of fat globules in one month old Cheddar cheese of varying fat contents. Guinee et al [16] also examined the microstructure of Cheddar cheeses. The size of the fat globules and their dispersion in the casein matrix of Mozzarella cheese has been shown to be related to meltability and free-oil formation [34].…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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“…Texture and functionality: Textural defects include increasing firmness, rubberness, hardness, dryness and graininess (Olson and Johnosn, 1990) fat has a major effect on the microstructrue, texture and functionality of cheddar cheese (Guinee et al, 2000).…”

Section: Flavormentioning

confidence: 99%

Low-Fat Cheese: A Modern Demand

Mohamed¹

2015

International J. of Dairy Science

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low fat cheese represents a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Low fat cheese often suffers from undesirable flavor and texture. So, for these reasons, there are many strategies to overcome these defects with the using of additives such as stabilizers and fat replacers. Another solution is using exo-polysaccharide which produced from lactic acid bacteria (EPS-producing cultures) to improve functional low fat cheese product. Several studies highlighted the positive effect of EPS-producing cultures on the physical and functional properties of reduced fat Cheddar cheese. The objective of this review is to establish low fat cheese, their characteristics and technological it's manufacturing.

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The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Cited by 198 publications

References 36 publications

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Focus on the supramolecular structure of milk fat in dairy products

Low-Fat Cheese: A Modern Demand

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