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Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
Author(s) -
VÉLEZ MARÍA A,
PEROTTI MARÍA C,
REBECHI SILVINA R,
MEINARDI CARLOS A,
HYNES ERICA R,
ZALAZAR CARLOS A
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00675.x
Subject(s) - lipolysis , milk fat , chemistry , food science , adipose tissue , chromatography , biochemistry , linseed oil
The aim of this work was to identify a treatment on milk fat, applicable to pretreat cheese milk, which could enhance lipolysis. Three factors were studied in milk fat mixtures: physical treatment (pumping and mechanical agitation), temperature (5, 15, and 45°C) and fat content (5%, 15%, and 30%). Damage to fat globule was estimated by assessing free fat and by phase contrast microscopy. Moderate damage was achieved in a mixture of 30% of fat, treated with mechanical agitation at 2800 rpm/2 min at 5°C. Applying this procedure to prepare minicurds did not modify values of fat content, moisture and lipolysis.