The effect of dairy fat source on viscoelastic properties of full-fat processed cheese spreads

Abstract

During production of processed cheese, different sources of dairy fat are used, that contain different concentrations of surface active compounds (SAC), e.g. natural cheeses (the fat is present in the form of fat globules with membranes with SAC) or butter (practically without membrains with SAC). It is known that SAC concentrations could influence of structure and therefore consistency of processed cheese. The objective of the work was to produce processed cheeses with various surface active compound contents, and to study how various SAC contents affect the viscoelastic properties of full-fat processed cheeses (dry matter content 35% w/w and fat content in dry matter 50% w/w) over the course of a 56 day storage period. The elastic, loss and complex moduli were monitored. The SAC concentration was indirectly controlled by the use of natural cheeses with various fat contents (e.g. ingredients containing fat in the form of fat globules coated in SAC) and butter (an ingredient in which SAC is practically not found at all). The various fat contents of the natural cheeses, and the balancing of this parameter in the raw material composition of the processed cheeses with milk fat (practically without SAC) did not significantly affect the consistency of the processed cheeses (P ≥ 0.05).

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