Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese

Abstract

The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was determined. Three vats (230 kg of milk per vat) of cheese were made in 1 d using unhomogenized milk (control), homogenized milk, and milk standardized with homogenized cream. Cheese manufacture was repeated on 3 different d using a randomized complete block design. The homogenized milk treatment had a large amount of curd shattering during cheese manufacture, but the control and the homogenized cream treatments did not. The chemical composition of all cheeses was similar, although the moisture contents of the cheese made from the homogenized products tended to be higher. Homogenization of the milk or cream did not have a large effect on unmelted textural properties of the cheese at 10°C. All cheeses had limited free oil release and melt and excessive browning during pizza baking. Homogenization of the milk increased the nitrogen that was soluble at pH 4.6 in the cheese but did not make this cheese more meltable. The most significant difference between treatments was the appearance of the unmelted cheese. Hunter L values and visual appearance indicated that the cheeses made from homogenized milk or cream were significantly whiter and more opaque than the control. Homogenization significantly improved the appearance of unmelted reduced fat Mozzarella cheese; however, because of improved cheese- making performance, homogenization is recommended of only the cream portion.