Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream


  • A. D. Karaman Adnan Menderes University, Faculty of Agriculture, Department of Food Engineering, Aydın
  • M. Benli Ankara University, Faculty of Science, Department of Biology, Ankara
  • A. S. Akalin Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir




Fat reduction, Homogenized cream, Microstructure, White cheese


The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized cream in a dairy plant. Homogenized and non-homogenized creams and cheese whey were analyzed for fat globule distribution and cheese samples were also analyzed for microstructure characteristics. According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level.


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How to Cite

Karaman AD, Benli M, Akalin AS. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. Grasas aceites [Internet]. 2012Sep.30 [cited 2024Mar.4];63(3):267-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1378