A tribological analysis of cream cheeses manufactured with different fat content

Fat globules interspersed in the protein network have a major role in cream cheese texture that greatly impacts on its consumer acceptability. This study investigated the effects of fat content on the lubrication, rheological, and structural characteristics of cream cheeses manufactured with 0.5, 5.5 or 11.6% (w/w) fat content. All three cheese samples showed viscoelastic, non-Newtonian and shear thinning behaviour. The fat contents were shown to affect tribological behaviour and their high-speed regimes correlated well with the bulk rheology (viscosity). The low-fat content was associated with higher friction, firmer texture and reduced spreadability of the cream cheese, due to fewer fat globules being interspersed in the protein matrix, which was confirmed from confocal images.