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1 Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 17.3 and 3.4 MPa, respectively. Four treatments were employed: homogenized cream, low moisture; control, low moisture; homogenized cream, high moisture; and control, high moisture. Fat and moisture contents of the cheese were 17.8 and 45.7%, 18.1 and 44.2%, 17.8 and 47.1%, and 17.7 and 46.0%, respectively. The microstructure of cheese made with homogenized cream consisted of a large number of small, evenly dispersed fat globules, and, in the control cheeses, the protein matrix was dispersed with fewer fat globules. The low percentage of free oil and free oil on a fat basis in cheese made with homogenized cream also suggested better emulsification of fat than in control cheeses. Homogenization of cream decreased fat globule size and helped improve the body and texture of reduced fat Cheddar cheese.
Key Words: reduced fat Cheddar cheese • homogenization • microstructure • free oil
Submitted on October 20, 1994
Accepted on May 2, 1995
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