Yield and functionality of Cheddar cheese as influenced by homogenization of cream |
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| Affiliation: | 1. Haramaya University, School of Animal and Range Sciences, P. O. Box 138, Dire Dawa, Ethiopia;2. Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark;3. University of Copenhagen, Department of Food Science, Rolighedsvej 26, 1958, Frederiksberg C, Denmark;4. Ethiopian Meat and Dairy Industry Development Institute, P. O. Box 1537, Debrezeit, Ethiopia;1. Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra, Beniel, km 3, 2, 03312 Orihuela, Spain;2. Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera S/N, 46022 Valencia, Spain;1. Laboratorio de Biomembranas, Grupo de Biología Estructural y Biotecnología (GBEyB), IMBICE-CONICET, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina;2. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina |
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| Abstract: | Cheese milk was standardized (casein-to-fat ratio of 0.7) by blending 0.64% fat milk and 35% fat cream. Cream was homogenized at 0/0 MPa (CO), 3.5/3.5 MPa (H05), 6.9/3.5 MPa (H10) or 10.4/3.5 MPa (H15). Cream homogenization did not influence rennet-clotting time, but it increased rate of curd firming and increased curd firmness of cheese milk. Moisture and salt in moisture phase of cheese increased with homogenization. Moisture (37%) and salt (1.5%) adjusted yield increased 1.42, 3.44 and 3.85% in H05, H10 and H15, respectively, over CO. Homogenized treatment cheeses melted faster with age. Free oil in 1 week old cheeses was lowest in H10 and highest in H05 and increased in all treatments with age. Cheese hardness was not influenced by homogenization but decreased with age. Cheeses with homogenized cream had improved body and texture and flavor. Cream homogenized at 6.9/3.5 MPa was optimal for enhancing Cheddar cheese yield and functionality. |
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