Homogenization Blue cheese

The use of homogenized milk for cheesemaking has been reviewed by Peters (1964). The advantages of homogenized milk in the manufacture and ripening of cheese are (1) lower fat losses in whey and therefore a higher yield, (2) reduced fat leakage of cheese at room temperatures, and (3) increased rate of fat hydrolysis and, therefore, desired flavor production in blue cheese. 

Homogenized milk is generally not used for cheesemaking because of the cost and potential increase in hydrolytic rancidity in cheese. There are a few major exceptions cheese spreads, cream, Neufch tel, and blue cheese (Kosikowski 1977). 

An important but imdefined role of milk fat in the development of natural cheese flavour characteristics is well known (Law et al., 1973). Free fatty acids and presumably lipolysis of fats, play a major role in the development of desirable flavours in mould ripened cheese (Nelson, 1972). Blue cheese t)rpe flavours could be developed from mixtures of skimmed milk and homogenized cream, the homogenization favouring liberation of free fatty adds by milk lipases (Hammer and Lane, 1937). 

A salad dressing is prepared with oil, vinegar, and chunks of blue cheese. Is this a homogeneous or heterogeneous mixture ... 

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