Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
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%). D...
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| Veröffentlicht in: | International journal of dairy technology 2011-05, Vol.64 (2), p.227-231 |
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| container_title | International journal of dairy technology |
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| creator | VÉLEZ, MARÍA A PEROTTI, MARÍA C REBECHI, SILVINA R MEINARDI, CARLOS A HYNES, ERICA R ZALAZAR, CARLOS A |
| description | 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. |
| doi_str_mv | 10.1111/j.1471-0307.2011.00675.x |
| format | Article |
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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.</description><subject>agitation</subject><subject>Analysis</subject><subject>Biological and medical sciences</subject><subject>cheese milk</subject><subject>Chemical synthesis</subject><subject>Fat retention</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid content</subject><subject>Lipolysis</subject><subject>microscopy</subject><subject>Milk</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>lipid content</topic><topic>Lipolysis</topic><topic>microscopy</topic><topic>Milk</topic><topic>Milk and cheese industries. 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| ispartof | International journal of dairy technology, 2011-05, Vol.64 (2), p.227-231 |
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| language | eng |
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| subjects | agitation Analysis Biological and medical sciences cheese milk Chemical synthesis Fat retention Food industries Fundamental and applied biological sciences. Psychology lipid content Lipolysis microscopy Milk Milk and cheese industries. Ice creams Milk fat Milk fat globule membrane Minicurd Oils & fats Physical treatments Studies temperature |
| title | Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds |
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