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The effect of concentrating milk on the fat retention property of the cheese curd

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt  and
G. C. Cheeseman
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
G. C. Cheeseman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Concentration of milk results in a considerable increase in retention of fat by the rennet curd formed under conditions of disturbance. The fat retention property is not conferred by concentration per se but by some effect, probably involving surface phenomena, associated with the process.

Changes in composition of the fat globule membrane due to incorporation of milk protein accompany the improvement in fat retention. It is suggested that casein bound firmly to the globule during the concentration process, forms strong links with the coagulated micelles of the curd.

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 1 , February 1967 , pp. 73 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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References

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