Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese

Gunasekaran, Sundaram; Ding, Kexiang

doi:10.3168/jds.s0022-0302(99)75423-8

Cited by 44 publications

(39 citation statements)

References 9 publications

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“…Numerous fat inclusions were located only at the curd granule boundaries after 24 h of ripening and the difference in fat content between the curd joints and grains increased during ripening and storage. Our confocal views are similar to others obtained with Cheddar cheese [12], where 80% of the globules remained spherical but others were larger than 10 µm and less spherical. In full-fat Cheddar cheese, clumping and coalescence are significant, and various sizes and shapes of fat globules are observed [11].…”

Section: Fat Particlessupporting

confidence: 76%

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

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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-Emmental cheeses were produced using either small (~3 µm, SFG) or large (~6 µm, LFG) native milk fat globules obtained by a patented microfiltration process. Ripened SFG cheeses were less flexible and less firm than LFG cheeses. Indeed, the SFG cheeses contained more moisture and underwent greater proteolysis than the LFG cheeses 52 d after manufacture. However, lipolysis was three-fold lower in SFG cheeses. This was linked to the milk fat structure in Emmental cheese: larger inclusions of denuded destabilized fat were observed in LFG cheeses, whereas more fat globules were observed in SFG cheeses. One Emmental cheese was produced using homogenized milk fat globules, in which lipolysis was dramatically increased and unacceptable. For a given size range, the structure of milk fat is thus of tremendous importance regarding lipolysis and small natural milk fat globules cannot be replaced by homogenized ones. The melting temperature and solid fat content of fat in Emmental cheese increased with native fat globule size. This is related to the improved functional properties of SFG cheeses, i.e., increased stretching, elastic increase and melting, and lower extrusion force compared with LFG cheeses. This study confirms, as previously pioneered using Camembert cheese manufacturing technology, that the use of native milk fat globules with different sizes can lead to a range of new dairy products with different physico-chemical and functional properties.Milk fat / fat globule / Emmental cheese / cheese yield / rheology / particle size / microfiltration / functional property Résumé -Des propriétés physico-chimiques et fonctionnelles de l'emmental sont affectées par la taille des globules gras natifs du lait. Des emmentals ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 µm) ou de grand diamètre (~6 µm), obtenus par un procédé de microfiltration breveté. Les fromages affinés à petits globules sont moins souples et moins fermes que ceux à gros globules. En effet, les fromages à petits globules sont plus humides et plus protéolysés à 52 j d'affinage. Cependant, la lipolyse est trois fois moindre dans les fromages à petits globules, ce qui est lié à la structure de la matière grasse dans les emmentals : les emmentals à gros globules présentent de plus grandes inclusions de matière grasse déstabilisée, tandis que ceux à petits globules semblent contenir plus de globules gras. Un emmental a été fabriqué avec des globules * Corresponding author: mcmichal@labtechno.roazhon.inra.fr 344 M.-C. Michalski et al.

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Section: Fat Particlessupporting

confidence: 76%

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

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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“…CLSM is a powerful tool to penetrate the surface of a sample and to visualise thin optical sections. The use of CLSM provides an opportunity to characterise milk fat globules in cheeses, without disturbing the internal structure [15][16][17]30].…”

Section: Discussionmentioning

confidence: 99%

“…Gunasekaran and Ding [15] examined, using CLSM, the three dimensional characteristics of fat globules in one month old Cheddar cheese of varying fat contents. Guinee et al [16] also examined the microstructure of Cheddar cheeses.…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

115

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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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“…An overall classification rate of 94% was obtained when the prototype artificial retina discriminated between distinct shapes of oranges for the 100 data sets tested. Gunasekaran and Ding (1999) obtained 3-D images of fat globules in cheddar cheese from 2-D images. This enabled the in situ 3-D evaluation of fat globule characteristics so as the process parameters and fat levels may be changed to achieve the required textural qualities.…”

Section: -D Techniquementioning

confidence: 99%

Machine vision system: a tool for quality inspection of food and agricultural products

et al. 2011

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Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.

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Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese

Cited by 44 publications

References 9 publications

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

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

Focus on the supramolecular structure of milk fat in dairy products

Machine vision system: a tool for quality inspection of food and agricultural products

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