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Free oil and rheology of cheddar cheese containing fat globules stabilized with different proteins
- Article from:
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Journal of Dairy Science
- Article date:
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March 1, 2003
- Author:
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;
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Copyright informationCopyright American Dairy Science Association Mar 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Cheddar cheese was manufactured from recombined milk containing fat globules coated with asl-CN (casein), alpha^sub s2^-CN, beta-CN, kappa,-CN, alpha-lactalbumin, or beta-lactoglobulin. The effect of the coating on fat globule structure, free oil formation, and cheese rheology was investigated to determine if globule coating affected the physical structure of cheese. Fat globule size and shape were determined in cheese using confocal laser scanning microscopy, and the rheological properties measured by uniaxial compression after maturation for 35 and 70 d. Fat globules were elongated and clustered in the control cheese coated with native membrane material and in cheese where the ...