Microencapsulation of Cheese Ripening Systems: Stability of Microcapsules

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Abstract
Microcapsules composed of an aqueous phase encapsulated in milk fat were tested for stability at 32.degree. C. Stability was affected by type, proportion and concentrations of emulsifiers added to the milk fat capsule coat and the volume of and solute concentration in the encapsulated phase. Maximum stability was attained when milk fat contained 3-4% of a 1:1 to 1:3 ratio of emulsifiers Span 60 and Glycomul TS. Extent of reduction of stability was affected by interaction of emulsifier concentration in milk fat with volume of encapsulated phase.

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