Effect of Fat on Cheese Composition

Fat is a major compositional component of most cheese varieties and major changes in its level result in concomitant changes in the levels of 

Numerous workers have investigated the effects of the fat content of milk on the composition of several cheese types, including Cheddar and Mozzarella (Gilles and Lawrence, 1985 Tunick et al., 1991, 1993a Bryant et al., 1995 Nauth and Ruffie, 1995 Drake et al., 1996b Fenelon and Guinee, 1999 Rudan et al, 1999). In studies where cheese making conditions are held constant, reduction of the fat content of cheese is paralleled by 

Figu re 11.1. Effect of fat content on the composition of Cheddar cheese pH is shown for the 60 (O) and 180 (A)-day old cheeses (redrawn from data of Fenelon and Guinee, 1999 Guinee et al., 2000a). 

Effect of Degree of Fat Emulsification as Influenced by Homogenization of Milk, Cream and/or Curd 

Treatment Treated Cheese Fat FDMa Protein Moisture MNFSa Reference 

---