Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella: exploring structure-function relationships

This work examines the potential application of creams comprising non-dairy fat (palm oil or sunflower oil) for the manufacture of filled low-moisture part-skim mozzarella. Hereby, the structure-function relationships were elucidated. Relative to control cheeses made from non-homogenized bovine milk, cheeses made from skim milk-stabilized palm oil or sunflower oil creams homogenized at 30 or 130 bar exhibited poorer functionality with the extent of the decline being primarily dependent on the type of fat and to a lesser degree on the size distribution of the fat droplets. Hereby, Cryo-SEM imaging demonstrated the role of fat-protein interactions as a key determinant of cheese functionality. The interaction between fat droplets and the casein network was notably enhanced when sunflower oil was used to prepare filled cheese and when the homogenization pressure was intensified from 30 to 130 bar. The fat type was therefore identified as the main factor influencing the interaction between fat droplets and casein during the heating of filled cheese, whereas homogenization pressure had a comparatively smaller impact.