Effect of mechanical agitation treatment applied to milk fat on fat retention and lipolysis in minicurds.

VÉLEZ, M. A.; PEROTTI, M.C.; REBECHI, S.; MEINARDI, C. A.; HYNES, E.R.; ZALAZAR C. A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2011 vol. 64 p. 1 - 5

1364-727X

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.