The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Michalski, Marie‐Caroline; Camier, Bénédicte; Briard, Valérie; Leconte, Nadine; Gassi, Jean-Yves; Goudédranche, H.; Michel, Françoise; Fauquant, Jacques

doi:10.1051/lait:2004012

Cited by 87 publications

(82 citation statements)

References 20 publications

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“…The size of the fat globules and their dispersion in the casein matrix of Mozzarella cheese has been shown to be related to meltability and free-oil formation [34]. Furthermore, it has recently been shown in our laboratory that the size of native milk fat globules affects the physico-chemical and functional properties of Emmental cheese [19] and Camembert cheese [18]. Furthermore, foaming and whipping are strongly affected by properties of the milk fat globules and the properties of high-fat products may especially be dominated by those of the milk fat [5].…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

114

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

114

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“…Compression measurements were performed on slices of cheeses after 6 weeks of storage with a universal testing machine (model 4501; Instron, Norwood, MA, USA) with IX series software (Instron, Norwood, MA, USA), equipped with a strip of metal (nine measurement points per cheese: three under the rind, three in the centre of the cheese and three at the top of the lower rind) (M. H. Famelart, personal communication). Cheese colour was measured by reflectance method using a MINOLTA chromameter (Minolta, Carrières-sur Seine, France) (six measurement points per cheese) (Michalski et al, 2004). Trained members of the PDO cheese-tasting panel of a Normandy firm assessed the Camembert and the Pont-l'Evêque cheeses for flavour, odour and texture.…”

Section: Measurementsmentioning

confidence: 99%

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Hurtaud

Peyraud

Michel

et al. 2009

Animal

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This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and sensorial properties of Camembert and Pont-l'Evêque cheeses. The experiment consisted of a 2 3 2 factorial arrangement of treatments. A low energy grass diet with only 15% of concentrate (LowGS) was compared with a high-energy maize silage diet with 30% concentrate (HighMS). Thirty-four Holstein (Ho) and 34 Normande (No) cows in early lactation were assigned to one of two feeding systems for a 6-week period. Cows on the LowGS feeding system had lower milk yield, fat and protein content. In both feeding systems, No cows had lower milk yields but higher milk protein contents than Ho cows. The LowGS feeding system altered milk fatty acid (FA) composition by reducing saturated FA. Breed had only a small impact on milk FA. Concerning milk coagulating properties, only the firmness was reduced by the LowGS feeding and the Ho breed. The effects of breed and feeding system on the protein content of cheeses were more marked in Camembert cheese than in Pont-l'Evêque cheese. However, the Camembert cheese from Ho-LowGS was, in fact, characterized especially by lower protein content. LowGS feeding system and No breed produced more yellow cheeses. Feeding systems had limited effects on the firmness of Camembert and Pont-l'Evêque cheeses measured by penetrometry. In sensory analysis, Ho breed and LowGS feeding produced a Camembert cheese with a more melting texture in the mouth due to the increase of spreadability index and of proteolysis. The type of cheese also had an influence: the effects were more important on Camembert cheese than on Pont-l'Evêque cheese. Only the Ho-LowGS treatment produced a very specific Camembert cheese different from the others. The feeding systems and breed of dairy cow have no determinant effect on PDO (protected designation of origin) Camembert and Pont-l'Evêque cheeses, especially regarding taste. In this kind of trial, despite the effects of feeding systems and breed on milk composition, the role of cheese ripening and microbiology appears to be of considerable importance.

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“…Emmental cheese made with small fat globules had lower lipolysis and more intact fat globules whereas more destabilized fat was observed in cheese made with large globules. The functional properties of Emmental cheese made with small fat globules were improved with increased stretching, melting and lower extrusion force compared to cheese made with larger globules [58]. Smaller fat globules results in an increase in the number of fat globules and fat surface area compared to a cheese with the same fat content but larger average particle size.…”

Section: Homogenizationmentioning

confidence: 93%

“…Recently, the impact of the milk fat globule size on cheese properties has been investigated [58,59]. Microfiltration, with various membrane pore sizes, was used to produce milk fat fractions with small (∼ 3 μm) or large (∼ 6 μm) size globules.…”

Section: Homogenizationmentioning

confidence: 99%

Some perspectives on the use of cheese as a food ingredient

Lucey

2008

Dairy Sci. Technol.

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-Over the past few decades, cheese has been growing in commercial importance in the food industry because of its use as an ingredient, including as a topping on pizza, filling in appetizers, slices on hamburgers, and sauces in pasta dishes. Traditionally, cheeses like Mozzarella, cheese powders, processed and imitation cheeses were the main ingredient cheeses but now there are a growing number of other cheese types being used as ingredients, e.g. in the US these include pizza type (i.e. cheese not meeting the standard of identity for Mozzarella), Hispanic and cream cheeses. For ingredient cheeses, such as Mozzarella, considerable research has been conducted on the impact of altering milk composition, manufacturing conditions and the type of starter cultures on the functional properties that are important for its use as an ingredient, e.g. slicing, shredding and melting properties. It is now recognized that insoluble calcium associated with the caseins in cheese plays a critical role in cheese texture, including melting properties. The total and insoluble calcium contents can be controlled by altering the critical pH values during manufacture, e.g. at coagulation or whey draining. Post-manufacture changes in the proportions of insoluble/soluble calcium are primarily responsible for most of the early changes in cheese texture and not proteolysis as was commonly believed until recently. End-users of cheese in various foods routinely demand consistent functionality over a long shelf-life and the cheese has to meet very specific performance targets, e.g. color and flow. Various approaches to modify the insoluble calcium content in cheese, studies on the performance of cream cheese as an ingredient and strategies to extend the acceptable performance window for cheese are described. A framework is presented that allows cheese texture and functional properties to be described in terms of specific molecular interactions of the caseins. Résumé -Quelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire. Au cours des dernières décennies, le fromage a pris une importance commerciale croissante dans l'industrie alimentaire du fait de son utilisation comme ingrédient, tel que garniture sur pizza ou dans les produits apéritifs, tranches sur hamburgers et sauces dans les plats de pâtes. Les fromages comme la Mozzarella, les poudres de fromages, les fromages fondus ou imitations ont été traditionnellement les principaux fromages ingrédients. Actuellement, un nombre croissant d'autres types de fromage sont utilisés comme ingrédients, comme par exemple aux États-Unis, les fromages de type pizza (c'est-à-dire des fromages non conformes aux normes pour l'appellation Mozzarella), des fromages hispaniques ou des Cream-cheeses. Pour les fromages ingrédients tels que la Mozzarella, une recherche considérable a été faite sur l'impact des modifications de la composition du lait, des conditions de fabrication et du type de levain sur les propriétés fonctionnelles importantes pour leur utilisation comme in...

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The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Cited by 87 publications

References 20 publications

Focus on the supramolecular structure of milk fat in dairy products

Focus on the supramolecular structure of milk fat in dairy products

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Some perspectives on the use of cheese as a food ingredient

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