Effect of Milk Fat Fraction on Cooking Properties

Rowney et al. (2003) compared the effect of anhydrous milk fat (AMF, melting point 29.5°C) and fat fractions of different melting points, obtained from the AMF and dispersed into the cheese milk at a low homogenization pressure (2.6 MPa at 50°C), on the functionality of Mozzarella cheese. The fractions and their melting points were olein, (27°C) and stearin (43.2°C). Increasing the melting point led to a significant increase in the level of free oil in the cheese and a reduction in the viscosity of the heated (60°C) 3 d-old 

Anonymous 1996. UK lite hard cheese market. Low and Lite Digest. 1, 7, 8-11. 

Altemueller, A.G., Rosenberg, M. 1996. Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheese by reverse-phase HPLC. J. Food Sci. 61, 295-298. 

El-Koussy, L., Ewais, S.M. 1977. Studies on making baby Edam cheese with low-fat content. Egypt. J. Dairy Sci. 5, 215-221. 

Characterizing ripening in low-fat, semi-hard-eyed cheese made with undefined mesophilic DL-starter. Int. Dairy J. 3, 343-357. 

---