Abstract
The development of cheese texture depends upon a number of different variables, for example, the relative proportions of chemical constituents (fat, water, protein) and the degree of proteolytic degradation of the casein matrix (Everett and Jameson, 1993). Fat exists enmeshed in the casein matrix within cheese and curd, and may influence texture through the size of the globules and also by the nature of the proteinaceous stabilizing species adsorbed at the fat globule/water interface (van Vliet and Dentener-Kikkert, 1982; Xiong and Kinsella, 1991). In the present study, the effect of protein type at the fat/serum interface on size distribution of fat particles in cheese was investigated by manufacturing cheese that contained different proteins at the fat globule/water interface. This was achieved by homogenization of cream prior to cheesemaking, or emulsification of milk fat with isolated native milk proteins.
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Everett, D.W., Ding, K., Olson, N.F., Gunasekaran, S. (1995). Applications of Confocal Microscopy to Fat Globule Structure in Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_20
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_20
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