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

Resumo

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).