|
|
Article: Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Aug 2006. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The experiments reported in this study give deeper insight into the crystallization of milk fat in Emmental cheese, which is the most widely consumed hard cheese in France. Differential scanning calorimetry (DSC) was used to monitor the thermal properties of milk fat after the mai
n stages involved during manufacture of Emmental cheese. By heating the samples to 60°C to eliminate their thermal history and cooling them at 2°C/min, the liquid [arrow right] solid phase transition of fat was investigated. Confocal laser scanning microscopy was used to characterize in situ the supramolecular organization of milk fat dispersed in the casein matrix. The destabilization of fat globules by ...
Related newspaper, magazine, and journal articles:
|
|
Article: The effect of homogenization and milk fat fractions ...
Journal of Dairy Science;
March 1, 2003 ;
700+ words
... ... melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any ... reduction in the size of milk fat globules in cheesemilk has been ... observe and measure milk fat globules in cheese without disturbing ...
|
|