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J. Dairy Sci. 86:712-718
© American Dairy Science Association, 2003.

The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese

M. K. Rowney*,1, M. W. Hickey*, P. Roupas{dagger} and D. W. Everett{ddagger}

* Institute of Land and Food Resources, University of Melbourne, Victoria 3052 Australia
{dagger} Food Science Australia, Werribee, Victoria 3030 Australia
{ddagger} Department of Food Science, University of Otago, Dunedin 9001 New Zealand

Corresponding author:
D. W. Everett; e-mail:
d.everett{at}otago.ac.nz.

Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60°C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the proportion of homogenized milk yielded a lower free oil content and higher viscosity of the cheese.

Key Words: homogenization • mozzarella • free oil • fat globule

Abbreviation key: AMF = anhydrous milk fat, CLSM = confocal laser scanning microscopy, DSC = differential scanning calorimetry






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