Torsion analysis of fresh and aged cheeses

Journal of Texture Studies

Volumn 34, Issue 2, 2003, Pages 219-229

  Tunick, Michael H ^a   Van Hekken, Diane ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGING OF MATERIALS; CORRELATION METHODS; FOOD PRODUCTS; MOISTURE; SHEAR STRESS; TORSIONAL STRESS;

AGED CHEESES;

TEXTURES;

EID: 0042699911     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01376.x     Document Type: Article

References (26)

1. th Ed., (R.T. Marshall, ed.) pp. 456-515, Am. Public Health Assn., Washington, DC.
2. CREAMER, L.K. and OLSON, N.F. 1982. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47, 631-636.
3. DIEHL, K.C., HAMANN, D.D. and WHITFIELD, J.K. 1979. Structural failure in selected raw fruits and vegetables. J. Texture Studies 10, 371-400.
4. FOEGEDING, E.A. 1992. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation. J. Texture Studies 23, 337-348.
5. FOEGEDING, E.A., LI, H. and BOTTCHER, S.R. 1998. Gelation of globular proteins. In Phase/State Transitions in Foods, (M.A. Rao and R.W. Hartel, eds.) pp. 253-271, Marcel Dekker, New York.
6. FOX, P.F. 1989. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72, 1379-1400.
7. FOX, P.F., GUINEE, T.P., COGAN, T.M. and MCSWEENEY, P.L.H. 2000. Cheese rheology and texture. In Fundamentals of Cheese Science, pp. 305-340, Aspen Publishers, Gaithersburg, Maryland.
8. GREEN, M.L., MARSHALL, R.J. and BROOKER, B.E. 1985. Instrumental and sensory texture assessment and fracture mechanisms of Cheddar and Cheshire cheeses. J. Texture Studies 16, 351-364.
9. GWARTNEY, E.A., FOEGEDING, E.A. and LARICK, D.K. 2002. The texture of commercial full-fat and reduced-fat cheese. J. Food Sci. 67, 812-816.
10. HAMANN, D.D. 1983. Structural failure in solid foods. In Physical Properties of Foods, (M. Peleg and E.B. Bagley, ed.) pp. 351-383, AVI Publishing, Westport, Conn.
11. HAMANN, D.D. 1988. Rheology as a means of evaluating muscle functionality of processed foods. Food Technol. 30(6), 66-71.
12. HORT, J. and LE GRYS, G. 2001. Developments in the textural and rheological properties of UK Cheddar cheese during ripening. Intern. Dairy J. 11, 475-481.
13. KALAB, M. 2002. Foods Under the Microscope Web Site. http://anka.livstek.lth.se:2080/microscopy/f-cheese.htm
14. rd Ed., Vol. 2, (F.V. Kosikowski, ed.) pp. 212-214, LLC, Westport, Conn.
15. LANE, C.N., FOX, P.F., JOHNSTON, D.E. and MC SWEENEY, P.L.H. 1997. Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. Intern. Dairy J. 7, 453-464.
16. LAWRENCE, R.C., CREAMER, L.K. and GILLES, J. 1987. Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760.
17. LAWRENCE, R.C., HEAP, H.A. and GILLES, J. 1984. A controlled approach to cheese technology. J. Dairy Sci. 67, 1632-1645.
18. LUYTEN, H. 1988. The rheological and fracture properties of Gouda cheese. Ph.D. Thesis, Wageningen Agricultural University, Wageningen, Netherlands.
19. NIELSEN, E.W. 1993. Danish Cheese Varieties. In Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups, (P.F. Fox, ed.) pp. 247-251, Chapman and Hall, London.
20. PRENTICE, R.C., CREAMER, L.K. and GILLES, J. 1987. Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760.
21. SAS Institute. 1999. SAS/STAT User's Guide. Ver. 8. SAS Institute, Cary, North Carolina.
22. TRUONG, V.D. and DAUBERT, C.R. 2001. Textural characterization of cheeses using vane rheometry and torsion analysis. J. Food Sci. 66, 716-721.
23. TUNICK, M.H., MACKEY, K.L., SHIEH, J.J., SMITH, P.W., COOKE, P. and MALIN, E.L. 1993. Rheology and microstructure of low-fat Mozzarella cheese. Intern. Dairy J. 3, 649-662.
24. TUNICK, M.H., MALIN, E.L., SMITH, P.W. and HOLSINGER, V.H. 1995. Effect of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Intern. Dairy J. 5, 483-491.
25. TUNICK, M.H. and VAN HEKKEN, D.L. 2002. Torsion gelometry of cheese. J. Dairy Sci. 55, 2743-2749.
26. USDA, National Agricultural Statistics Service. 2002. Dairy Products 2001 Summary, p. 2, USDA, Washington, DC.