The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese

Abstract

Camembert cheeses were produced using either small (∼3 μm, SFG) or large (∼6 μm, LFG) native milk fat globules obtained by a patented microfiltration process. The composition of the cheese milk did not depend on the fat globule size. Less whey was extracted from the SFG cheeses, that subsequently contained more moisture than LFG cheeses throughout the ripening period. The SFG curds were less rigid and less firm than the LFG ones and underwent greater proteolysis during ripening. Camembert cheeses with small fat globules had a higher melting and elastic texture, a higher flowing aspect and were less yellow. The results were explained (i) by the greater surface area of native milk fat globule membrane for SFG vs. LFG, at a given fat content, and (ii) by the thinner casein strands in SFG cheeses due to the smaller interglobular distance. The use of native milk fat globules with different sizes can thus lead to new products with different technological and sensory properties.