Linking milk homogenization to meltability and microstructure of cheese

This study examines the impact of milk homogenization on cheese melting properties and microstructure. Cheese made from non-homogenized milk shows a higher ratio of elastic moduli at 20 and 80 °C, reflecting a gel stabilized mainly by non-covalent bonds. All samples display typical protein gel network structures. As homogenization pressure increases, both tan δ max and flow degree (FD) generally decrease. The impact of mixing milks with different homogenization levels on melting properties is complex. Considering particle size distribution, the study analyzed the effects of mixing milks and classified fat globules: those from non-homogenized milk (1.3–10.3 μm) as passive fillers; smaller globules as active fillers, calculating the active/passive filler ratio. Multiple linear regression models were developed to identify significant variables influencing tan δ max , FD, and G’. For tan δ max and FD, the best predictors were dry matter (DM), d 50,3 , and their interaction. For G’, d 50,3 and the active/passive ratio were significant.