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Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

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Abstract

The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct types of changes in the temperature dependence of the viscoelastic moduli of resultant curds. The first was a significant reduction in the moduli over a wide temperature range, which is attributed to the presence of liquefied fat globules within the milk protein network. The second was the excess contribution to the low-temperature moduli owing to the reinforcing effect of solidified fat globules. An upward shift in the sol–gel phase transition temperature driven by an increased fat content was also observed.

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Acknowledgments

The authors express their gratitude to Emeritus Prof. Niki, R., Prof. Nishinari, K., Prof. Sato, K. and Mr. Ueda, K. for fruitful discussions and technical supports. This work was supported by JSPS KAKENHI Grant Numbers 25390147 and 25560035.

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Authors and Affiliations

  1. Department of Environmental Sciences, University of Yamanashi, 4-4-37, Takeda, Kofu, Yamanashi, 400-8510, Japan

    Hiroyuki Shima

  2. Department of Local Produce and Food Sciences, University of Yamanashi, 4-4-37, Takeda, Kofu, Yamanashi, 400-8510, Japan

    Morimasa Tanimoto

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  1. Hiroyuki Shima
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  2. Morimasa Tanimoto
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Correspondence to Hiroyuki Shima.

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Shima, H., Tanimoto, M. Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds. Eur Food Res Technol 242, 157–162 (2016). https://doi.org/10.1007/s00217-015-2525-8

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  • DOI: https://doi.org/10.1007/s00217-015-2525-8

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