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Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction liquid at 24°C, which was achieved by thermal separation, showed much lower moduli than processed model cheeses manufactured with a fat fraction solid at 30°C. Processed model cheeses made from caseinates, emulsifying salts and a hard butter with a low amount of unsaturated fatty acids were significantly higher in firmness than cheeses made with soft butter with a higher amount of unsaturated fatty acids. In experiments using mature Gruyère and emulsifying salts, processed cheeses made from summer Gruyère were less firm than processed winter Gruyère. The results indicate that fat composition strongly affects mechanical properties of processed cheese, and a model is provided to explain structural changes during deformation.

Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese