The effects of homogenization of cheese milk and proteolysis in cheese on formation and thermal properties of free oil in Mozzarella cheese were examined. The amount of free oil generated by heating Mozzarella depended on interactions between casein and fat. Homogenization of cheese milk greatly reduced free oil; homogenization of skim milk alone had no effect. When the milk was not homogenized, free oil formation increased with the percentage of fat in DM and protein breakdown. Thermal profiles of cheese fat, free oil, and milk fat were similar, although cheese fat melted at a higher temperature, and free oil from homogenized Mozzarella melted at a lower temperature. Heat of fusion and fatty acid composition of free oil were not different from those of cheese fat.
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Michael H. Tunick (1994) studied this question.
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