Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

摘要: An understanding of coagulation and factors that affect cheese microstructure is important, as this influences texture flavour. Of particular importance to many producers the loss milk fat during cheese-making process, which reduces inherent value product. The aim study was investigate effect temperature on gel, curd samples manufacture full Cheddar cheese. gel formed at 27 °C consisted a fine interconnected protein network compared coarse, irregular more discontinuous in 36 °C. At higher (36 °C), size casein micelle aggregates strands increased when observed using confocal laser scanning microscopy possibly due hydrophobic ionic interactions rearrangement micelles. This characteristic retained collected prior whey draining may be responsible for whey. concentration dry matter prepared from cheese-milk coagulated 30 significantly (P < 0.05) than made 33 differences direct physical properties Our results suggest need control temperature, parameter product retention.