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2011•International Journal of Dairy TechnologyRequires access

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds

María Ayelén Vélez, María Cristina Perotti, Silvina Roxana Rebechi, Carlos Alberto Meinardi, Erica Rut Hynes, Carlos Antonio Zalazar

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Abstract

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.

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What this paper is about

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.

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Available abstract

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.

Key concepts: Lipolysis, Milk fat, Chemistry, Food science, Adipose tissue, Chromatography, Biochemistry, Linseed oil

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