Effects of lowpressure homogenisation pretreatme

Authors: Kevin C Deegan Paul L H McSweeney

Publish Date: 2013/06/14

Volume: 93, Issue: 6, Pages: 641-655

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Abstract

Homogenisation of milk breaks the protective fat globule membrane allowing access of indigenous lipoprotein lipase and hydrolysis of free fatty acids FFA from triglycerides The use of homogenisation in cheesemaking is limited due to the deleterious impact on cheese quality The objective was to investigate the effects of a preprocessing routine homogenisation of raw milk incubation and pasteurisation on the resultant cheese Pilot and laboratoryscale Cheddar cheeses were produced where raw bovine milk was homogenised at various pressures 0 5 and 10 MPa in the pilotscale and 0 5 10 15 20 and 25 MPa in the laboratoryscale trial incubated at 37 °C for 1 h and batchpasteurised at 63 °C for 30 min A control milk was not homogenised Acid degree value increased with increasing homogenisation pressure Moisture and salt contents were higher in cheeses made with milk homogenised at 5 and 10 MPa as was pH The cheese made from milk homogenised at 10 MPa contained the highest level of FFA initially and throughout ripening Breakdown of αs1casein was more extensive in cheese made from nonhomogenised milks and breakdown of βcasein was more extensive in homogenised milk cheeses The use of lowpressure homogenisation in a controlled preprocessing routine may be suitable for cheesemaking however further investigation into the effects of the pretreatment and effects on cheese microstructure and sensory properties is warrantedThe assistance of Mr Dave Waldron MSc in pretreatment and cheesemaking is greatly appreciated Ms Elina Kokkonen MSc is thanked for her advice concerning statistical analysis The authors appreciate the constructive comments made by Dr Seamus O’Mahony Dr Therese UniackeLowe and Dr Sinead Fitzsimons are thanked for their practical assistance This work was funded by a grant awarded under the Food Institutional Research Measure FIRM administered by the Department of Agriculture Food and the Marine of the Government of Ireland

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