Effect of milk homogenization in yield and properties on soft ritening cheesse

• Rosaling Urdaneta Universidad de Los Andes-Venezuela
• Carmen Borregales Universidad de Los Andes-Venezuela
• Johnny Bullón Universidad de Los Andes-Venezuela
• Antonio Cárdenas Universidad de Los Andes-Venezuela

Palabras clave: homogenization, size distribution, milk, cheese, yield

Resumen

The influence of homogenization on the milk droplet size, distribution, the soft ripening cheese yield and organoleptic properties were studied. Different fat contents of milk were used: 2.5, 2.8 and 3.2%. Cheeses were made with pasteurized and homogenized milk (HM) and pasteurized non homogenized milk (HM). The milk was homogenized with a needle valve at 0.93 MPa/ 10 min and 1.2 MPa / 15 min. Cheeses were submitted to a ripening process of 16 days. A panel of tasters made the taste analysis. The hardness was tested with a penetrometer. The HM cheeses had the best organoleptic properties with the 3.2% HM cheese considered to be the best of them all. The best yield was obtained with the HM milk, it was a 30 to 40% better than with the NHM. The softest cheeses were those made with HM as shown by the penetration index (highest index 22 mm).