Cheese flavor has been the main driver for cheese powder application in food systems. However, in addition to this, cheese powders can build up functionality when applied in specific food products such as emulsification, improved texture, baking stability etc. Cheese powder contains 40-47% of milk fat. The structure and composition of fat (i.e. crystallization, droplet distribution, fatty acids profile) may differ depending on the cheese type and the presence of ingredients such as emulsifying salts. Therefore, the fat composition in the cheese powder applied to a given system will also influence its final functionality.
The aim of this project is to better understand the role of fat in cheese powder and correlate it with its functional properties in each food system. Therefore, we aim to analyze a set of different cheese powders regarding its fat composition.
The project is aligned to UN's SGD:
