Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

The role of the homogenisation pressure of cheese milk (0, 25, 100 MPa) and high-shear mixing of cheese curd at different speeds (750, 1500, and 3000r.p.m.) and times (2 and 4min) in improving the texture of medium-fat cream cheese was investigated independently. Homogenisation resulted in small fat globules and firmer texture, while increasing speed and mixing times resulted in a decrease in curd particle size and an increase in the spreadability of the cheese. All curd samples from both the trials exhibited shear-thinning behaviour. Unhomogenised milk and high-shear mixing of the curd showed a low coefficient of friction (better lubrication property).