Homogenization cheese yield

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. 

A higher yield of cheese is obtained when homogenized milk is used for cheesemaking. This is due to increased fat and moisture retention of the curd. However, the fat in the whey cannot be recovered by centrifugal processes because of the failure of homogenized fat globules to cluster. 

Extraction is an essential step when analyzing solid samples. In some cases homogenization with a solvent suffices, but in others the sample must first be coimninuted. Water, solutions of acetic acid or sodium chloride, or more complex saline solutions are used as solvents. Mixtures of water and methanol or water and ethanol are also employed. The choice of solvent depends on the degree of selectivity desired in the extraction and whether the extraction yield is intended for quantitative analysis. Optimization of the extraction procedure is required in all cases, to fit the nature of the sample to be analyzed and the range of molecular weights of the peptides to be separated. For example, water has been used as the extraction solvent for cheese (33) and legumes (34). Saline solutions have been utilized to extract peptides from meat (35-38) and flour (39,40). Benedito de Barber et al. (41) examined differences in the extractability of amino acids and short peptides in various solvents (1M acetic acid, 70% ethanol, and distilled water) they concluded that extraction with 1M acetic acid yielded the maximum amino acid and peptide contents. 

Metzger, L.E., Mistry, V.V. 1994. A new approach using homogenization of cream in the manufacture of reduced-fat Cheddar cheese. 1. Manufacture, composition and yield. J. Dairy Sci. 77, 3506-3515. 

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