Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese

The effects of cream homogenization of cheese making milk on textural and sensory characteristics of Iranian White cheese were studied. Cream was homogenized in a two-stage homogenizer at 6.0/2.5 or 9.0/2.5 MPa. Cheese samples were analyzed for rheological parameters (uniaxial compression and small amplitude oscillatory shear), meltability, microstructure, and sensory characteristics. Cream homogenization increased fat content leading to increased meltability. This effect increased as the homogenization pressure increased. The values of storage modulus, stress at fracture and Young's modulus of elasticity for cheeses from homogenized treatments were lower than those of unhomogenized cheese. Cream homogenization at 6.0/2.5 MPa effectively improved the textural, functional and sensory characteristics and enhanced the yield of low-fat Iranian White cheese. This cheese had the lowest values of storage modulus and stress at fracture, probably due to the high number of small, evenly dispersed fat globules in microstructure and especially its lower protein content. Cheeses with homogenized cream had improved texture, flavor and appearance.