Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk

This study investigated the role of fat in processed cheese. The fat content in the PC samples was either partially or wholly contributed by Cagliata cheese curd, and remaining amount was added in the form of anhydrous milk fat (AMF). The effect hereof on the textural, rheological and microstructural changes while heating from 5 to 95°C in PC was evaluated. The effect of homogenizing milk and ripening duration on the properties of Cagliata cheese and PC prepared therefrom was also evaluated. PC prepared with all the fat added as AMF showed the highest hardness and lowest tendency to melt. PC prepared from full-fat Cagliata cheese made from homogenized milk showed lower tendency to melt as compared to when prepared from Cagliata cheese made from unhomogenised milk. CLSM images of PC prepared with externally added anhydrous milk fat showed formation of fat pools at temperature above 75°C. • The influence of fat on the microstructure and functional properties of processed cheese (PC) was investigated • PC with all fat added as anhydrous milk fat had the highest hardness and lowest melt • PC from homogenized milk Cagliata cheese melted less than unhomogenized milk Cagliata • CLSM images of PC with added anhydrous milk fat showed fat pools forming above 75°C • Water-soluble nitrogen and TCA-soluble nitrogen in Cagliata cheese were higher in cheese from homogenized milk than from unhomogenized milk