Abstract Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening.

中文翻译：

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由微米到纳米级乳脂肪乳液制成的低脂切达干酪的理化和生化特性

摘要 由酪蛋白酸钠 (NaCas) 和无水乳脂肪 (AMF) 制备乳脂肪乳液，尺寸范围为 1 至 0.24 μm。这些乳液被用作制备低脂切达干酪 (LFC) 的脂肪来源，它们的特性如组成（第 7 天）、蛋白水解、质地分布分析（TPA）、颜色和微观结构（通过共聚焦激光扫描电子显微镜）是在成熟期间研究了 180 天。乳液大小影响 LFC 的质地、微观结构、组成、蛋白水解和颜色特性，但不会使它们与对照 FFC（对照全脂奶酪）相媲美，并且在成熟过程中质地特性没有显着变化。