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

A. D. Karaman; M. Benli; A. S. Akalin

doi:10.3989/gya.106611

Autores/as

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

DOI:

https://doi.org/10.3989/gya.106611

Palabras clave:

Crema homogeneizada, Microestructura, Queso blanco, Reducción de grasa

Resumen

Se estudia la microestructura y distribución de los glóbulos de grasa de quesos blancos turcos bajos en grasa. Quesos con reducida y baja cantidad en grasa fueron fabricados conteniendo entre el 1,5% y 0,75% de grasa de leche, respectivamente, y con cremas homogeneizadas y no homogeneizadas, en una planta de lácteos. Las cremas homogeneizadas y no homogeneizadas y el suero de los quesos se analizaron para determinar la distribución de los glóbulos de grasa y también se analizaron las características de la microestructura de muestras de queso. De acuerdo con los resultados, la homogeneización de la crema reduce el tamaño de los glóbulos de grasa, mostrando un gran número de partículas de grasa dispersa en la matriz de caseína que mejoró la lubricación de la microestructura del queso. De acuerdo con las micrografías de la grasa que no se elimina, estas exhiben una matriz más amplia en la que hay pocos glóbulos de grasa en comparación con las micrografías de las muestras desgrasadas. La homogenización de la crema produce pequeños glóbulos de grasa y el suero resultante contiene glóbulos de grasa no incrustados. Estos resultados son importantes para los procesadores de productos lácteos, y muestran la utilidad de la homogeneización de crema como una herramienta del procesamiento a nivel industrial.

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Citas

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