Effect of heat treatments on the meltability of cheeses

Journal of Dairy Science

Volumn 84, Issue 9, 2001, Pages 1937-1943

  Kuo, M I ^a   Wang, Y C ^a,b   Gunasekaran, S ^a   Olson, N F ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b NATIONAL CHIAO TUNG UNIVERSITY   (Taiwan)

Author keywords

Cheese; Meltability

Indexed keywords

ARTICLE; CHEESE; ELASTICITY; FAT INTAKE; FOOD HANDLING; HEAT; MATHEMATICS; METHODOLOGY; STANDARD; TIME; VISCOSITY;

CHEESE; DIETARY FATS; ELASTICITY; FOOD HANDLING; HEAT; MATHEMATICS; TIME FACTORS; VISCOSITY;

EID: 0035459448     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74635-8     Document Type: Article

References (23)

1. Ak, M. M., and S. Gunasekaran. 1995. Evaluating rheological properties of Mozzarella cheese by the squeezing flow method. J. Texture Stud. 26:695-711.
2. Arnott, D. R., H. A. Morris, and W. B. Combs. 1957. Effect of certain chemical factors on the melting quality of process cheese. J. Dairy Sci. 40:957-963.
3. Bogenrief, D. D., and N. F. Olson. 1995. Hydrolysis of beta-casein increases Cheddar cheese meltability. Milchwissenchaft 50:678-682.
4. Case, R. A., R. L. Bradley, Jr., and R. R. Williams. 1985. Chemical and physical methods. Page 327-404 in Standard Methods for the Examination of Dairy Products. G. H. Richardson. 15th ed. Am. Publ. Health Assoc., Inc., Washington, DC.
5. S1-casein A and B and its implications in cheese structure. J. Dairy Sci. 65:902-906.
6. Gupta, S. K. 1972. Changes in the chemical and physical properties of the proteins in Cheddar and Gouda cheese during aging. Ph.D. Thesis, University of Illinois, Urbana-Champaign.
7. Hong, Y. H., J. J. Yun, D. M. Barbano, K. L. Larose, and P. S. Kindstedt. 1998. Mozzarella cheese: impact of three commercial culture strains on composition, proteolysis and functional properties. Aust. J. Dairy Technol. 53(3):163-169.
8. Johnson, M. E., and N. F. Olson. 1985. A comparison of available methods for determining salt levels in cheese. J. Dairy Sci. 68:1020-1024.
9. Kim, S. 1999. Physicochemical changes occurring in Cheddar cheese during heating. Ph.D. Thesis, University of Wisconsin, Madison.
10. Kindstedt, P. S., J. J. Yun, D. M. Barbano, and K. L. Larose. 1995. Mozzarella cheese: Impact of coagulant concentration on chemical composition, proteolysis and functional properties. J. Dairy Sci. 78:2591-2597.
11. Kuo, M.-I., Y.-C. Wang, and S. Gunasekaran. 1999. A viscoelasticity index for cheese meltability evaluation. J. Dairy Sci. 83:412-417.
12. Lawrence, R. C., H. A. Heap, and J. Gilles. 1984. A controlled approach to cheese technology. J. Dairy Sci. 67:1632.
13. Madsen, J. S., and K. B. Qvist. 1998. Mozzarella made by ultrafiltration. Australian J. Dairy Technol. 53(2):112.
14. Myers, C. D. 1990. Study of thermodynamics and kinetics of protein stability by thermal analysis. Page 16-50 in Thermal Analysis of Foods. V. R. Harwalkar and C.-Y. Ma, ed. Elsevier Appl. Sci., New York, NY.
15. Nakai, S. 1983. Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity. J. Agric. Food Chem. 31:676-683.
16. Tunick, M. H., K. L. Mackey, J. J. Shieh, P. W. Smith, P. Cooke, and E. L. Malin. 1993a. Rheology and microstructure of low-fat Mozzarella cheese. Int. Dairy J. 3:649-662.
17. Tunick, M. H., E. L. Malin, P. W. Smith, J. J. Shieh, B. C. Sullivan, K. L. Mackey, and V. H. Holsinger. 1993b. Proteolysis and rheology of low fat and full fat Mozzarella cheeses prepared from homogenized milk. J. Dairy Sci. 76:3621-3628.
18. Tunick, M. H., E. L. Malin, P. W. Smith, and V. H. Holsinger. 1995. Effect of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Int. Dairy J. 5:483-491.
19. Tunick, M. H., and J. J. Shieh. 1995. Rheology of reduced fat Mozzarella cheese. Pages 7-19 in Chemistry of Structure-Function Relationships in Cheese. E. L. Malin and M. H. Tunick, eds. Plenum Press, New York, NY.
20. Visser, J. 1992. Factors affecting the rheological and fracture properties of hard and semi-hard cheese. Pages 49-61 in Bull. 268. Int. Dairy Fed., Brussels, Belgium.
21. Wang, Y.-C., K. Muthukumarappan, M. M. Ak, and S. Gunasekaran. 1998. A device for evaluating melt/flow characteristics of cheeses. J. Texture Stud. 29:43-55.
22. Yun, J. J., D. M. Barbano, P. S. Kindstedt, and K. L. Larose. 1995a. Mozzarella cheese: impact of whey pH at draining on chemical composition, proteolysis, and functional properties. J. Dairy Sci. 78:1-7.
23. Yun, J. J., D. M. Barbano, L. J. Kiely, and P. S. Kindstedt. 1995b. Mozzarella cheese: impact of rod:coccus ratio on composition, proteolysis, and functional properties. J. Dairy Sci. 78:751-760.