INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds.
VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; REBECHI SILVINA ROXANA; MEINARDI CARLOS ALBERTO; HYNES ERICA RUT; ZALAZAR CARLOS ANTONIO
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Año: 2011 vol. 64 p. 227 - 227
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 45ºC) 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 ºC. Applying this procedure to prepare minicurds did not modify values of fat content, moisture and lipolysis.