A NEW APPROACH USING HOMOGENIZATION OF CREAM IN THE MANUFACTURE OF REDUCED FAT CHEDDAR CHEESE .2. MICROSTRUCTURE, FAT GLOBULE DISTRIBUTION,AND FREE OIL

The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim mil k, used to manufacture reduced fat Cheddar cheese, were standardized t o 1.65% fat with cream homogenized at first and second stage pressures of 17.3 and 3.4 MPa, respectively. Four treatments were employed: hom ogenized cream, low moisture; control, low moisture; homogenized cream , high moisture; and control, high moisture. Fat and moisture contents of the cheese were 17.8 and 45.7%, 18.1 and 44.2%, 17.8 and 47.1%, an d 17.7 and 46.0%, respectively. The microstructure of cheese made with homogenized cream consisted of a large number of small, evenly disper sed fat globules, and, in the control cheeses, the protein matrix was dispersed with fewer fat globules. The low percentage of free oil and free oil on a fat basis in cheese made with homogenized cream also sug gested better emulsification of fat than in control cheeses. Homogeniz ation of cream decreased fat globule size and helped improve the body and texture of reduced fat Cheddar cheese.