Thermal Analysis of Selected Rennet Cheeses and Fats Extracted from These Cheeses

This study presents and describes the results of thermal analysis of four different rennet cheeses: Gouda, Mozzarella, mild Camembert, and processed cheese, as well as the fat extracted from them. The purpose of the study was to analyze the thermal properties of the cheeses and their fat fractions. Accordingly, the determination of the thermal characteristics of the cheeses, melting characteristic of the fats, and melting and crystallization temperatures of the extracted fats were performed using differential scanning calorimetry. In addition, thermogravimetric analysis was carried out using the Discovery TGA apparat. In the final stage of the study, the fatty acid profile of the fat fraction extracted from the cheeses was determined using gas chromatography. The results indicated that rennet cheeses differ in thermal properties. Based on the comprehensive evaluation of the cheeses’ thermal characteristics, it was determined that these properties allowed clear differentiation between the cheeses as well as among their respective fat fractions.