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Article: The effect of homogenization and milk fat fractions on the functionality of mozzarella cheese
- Article from:
- Journal of Dairy Science
- Article date:
- March 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Mar 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point ...