Effect of methocel as a water binder on the linear viscoelastic properties of Mozzarella cheese during early stages of maturation

Journal of Texture Studies

Volumn 34, Issue 4, 2003, Pages 361-380

  Subramanian, R ^a   Muthukumarappan, K ^b   Gunasekaran, S ^c  

^a LAURENTIAN UNIVERSITY   (Canada)

^b South Dakota State University   (United States)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CORRELATION METHODS; CREEP; MICROSTRUCTURE; MOISTURE; REFRIGERATION; RHEOLOGY; VISCOELASTICITY;

POWER-LAW MODEL; RETARDATION SPECTRA;

DAIRY PRODUCTS;

EID: 0348225864     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01069.x     Document Type: Article

References (39)

1. AINSWORTH, P.A. and BLANSHARD, J.M.V. 1980. Effects of thermal processing on structural and rheological properties of carrageenan/ carob gum gels. J. Texture Studies 11, 149-162.
2. AK, M.M. and GUNASEKARAN, S. 1996. Dynamic rheological properties of Mozzarella cheese during refrigerated storage. J. Food Sci. 61 (3), 566-569.
3. ARNOTT, D.R., MORRIS, H.A. and COMBS, W.B. 1957. Effect of certain chemical factors on the melting quality of process cheese. I. Dairy Sci. 40, 957-963.
4. BILY, R.R. 1981. Addition of lecithin to increase cheese yield. U.S. Patent No. 4,277,503.
5. BRADLEY, R.L., ARNOLD, E., BARBANO, D.M., SEMARD, R.G., SMITH, D.E. and VINES, B.K. 1992. Chemical and physical methods. In Standard Methods for the Examination of Dairy Products, (R.T. Marshall, ed.), American Public Health Assn., Washington, DC.
6. CREAMER, L.K. and OLSON, N.F. 1982. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47, 631-636, 646.
7. DIEFES, H.A., RIZVI, S.S.H. and BARTSCH, J.A. 1993. Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese. J. Food Sci. 58, 764-769.
8. DRAKE, M.A., HERRET, W., BOYLSTON, T.D. and SWANSON, B.G. 1996. Lecithin: improves texture of reduced fat cheese. J. Food Sci. 61(3), 639-642.
9. DRAKE, M.A., TRUONG, V.D. and DAUBERT, C.R. 1999. Rheological and sensory properties of reduced-fat processed cheese containing lecithin. J. Food Sci. 64(4), 744-747.
10. FERRY, J.D. 1980. Viscoelastic Properties of Polymers. John Wiley & Sons, New York.
11. GUO, M.R. and KINDSTEDT, P.S. 1994. Age-related in the water phase of Mozzarella cheese. 2. Evaluation of moisture expelled by centrifugation. J. Dairy Sci. 77, 41.
12. GUO, M.R. and KINDSTEDT, P.S. 1995. Age-related in the water phase of Mozzarella cheese. J. Dairy Sci. 78, 2099-2107.
13. HICKS, C.L., O'LEARY, J. and HOLBROOK, J. 1985. Effect of lecithin on cheese yield. J. Dairy Sci. 68, 1603-1607.
14. ISOZAKI, H., AKABANE, H. and NAKAHAMA, N. 1976. Viscoelasticity of hydrogels of agar-agar, analysis of creep and stress relaxation. J. Agric. Chem. Soc. Japan 50, 263-272.
15. KAWABATA, A. and SAWAYAMA, S. 1976. Viscoelasticity of the pectin gel. J. Agric. Chem. Soc. Japan 50, 555-562.
16. KINDSTEDT, P.S. 1995. Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese. In Chemistry of Structure/Function Relationships in Cheese, (E.L. Malin and M. Tunick, eds.) Plenum Publishing Corp., New York.
17. KUO, M.-I., GUNASEKARAN, S., JOHNSON, M. and CHEN, C. 2001. Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella. J. Dairy Sci. 84, 1950-1958.
18. KUO, M.-I., WANG, Y.-C. and GUNASEKARAN, S. 2000. A viscoelasticity index for cheese meltability evaluation. J. Dairy Sci. 83, 412-417.
19. LAWRENCE, R.C. and GILLES, J. 1987. Cheddar cheese and related dry-salted cheese varieties. In Cheese Chemistry, Physics and Microbiology, Vol. 2, (P.F. Fox, ed.) Elsevier Applied Science, London.
20. LUYTEN, H. 1998. The rheological and fracture properties of Gouda cheese. Ph.D. Thesis. Wageningen Agricultural University, The Netherlands.
21. LYNCH, M.G. and MULVIHILL, D.M. 1994. The influence of caseins on the rheology of carrageenan gels. Food Hydrocolloids 8, 317-329.
22. MA, L., DRAKE, M.A., BARBOSA-CANOVAS, G.V. and SWANSON, B.G. 1996. Viscoelastic properties of reduced-fat and full-fat Cheddar cheeses. J. Food Sci. 61(4), 821-823.
23. MITCHELL, J.R. and BLANSHARD, J.M.V. 1976. Rheological properties of alginate gels. J. Texture Studies 7, 219-234.
24. MORRIS, H.A., HOLT, C., BROOKER, B.E., BANKS, J.M. and MANSON, W. 1988. Inorganic constituents of cheese: Analysis of juice from one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases. J. Dairy Res. 55, 225.
25. th International Congress on Food Engineering, Cologne, Germany.
26. OBERG, C.J., McMANUS, W.R. and McMAHON, D.J. 1993. Microstructure of Mozzarella cheese during manufacture. Food Structure 12, 251.
27. PRENTICE, J.H. 1972. Rheology and texture of dairy products. J. Texture Studies 3, 415-458.
28. ROSENBERG, M., WANG, Z., CHUANG, S.L. and SHOEMAKER, C.F. 1995. Viscoelastic property changes in Cheddar cheese during ripening. J. Food Sci. 60(3), 640-644.
29. SANDBERG, E., HAGLUND, E. and BARTHEL, C. 1930. Analysis of cheese juice as a method of determining the degree of maturation. Lait 10, 1.
30. SHAMA, F. and SHERMAN, P. 1966. The texture of ice cream Part 2. Rheological properties of frozen ice cream. J. Food Sci. 31, 699-706.
31. SHERMAN, P. 1965. The texture of ice cream. J. Food Sci. 30, 201.
32. SHERMAN, P. 1966. The texture of ice cream Part 3. Rheological properties of mix and melted ice cream. J. Food Sci. 31, 707-716.
33. SUBRAMANIAN, R. and GUNASEKARAN, S. 1997a. Small amplitude oscillatory shear studies on Mozzarella cheese. J. Texture Studies 28, 633-642.
34. SUBRAMANIAN, R. and GUNASEKARAN, S. 1997b. Small amplitude oscillatory shear studies on Mozzarella cheese. J. Texture Studies 28, 643-656.
35. TUNICK, M.H., NOLAN, E.J., SHIEH, J.J., BASCH, J.J., THOMPSON, M.P., MALEEFF, B.E. and HOLSINGER, V.H. 1990. Cheddar and Cheshire cheese rheology. J. Dairy Sci. 73, 1671-1675.
36. USTUNOL, Z., KAWACHI, K. and STEFFE, J. 1994. Arnott test correlates with dynamic rheological properties for determining Cheddar cheese meltability. J. Food Sci. 59(5), 970-971.
37. VISSER, J. 1992. Factors affecting the rheological and fracture properties of hard and semi-hard cheese. Bull. Intern. Dairy Fed. No. 265, 49-61.
38. WANG, Y.-C., MUTHUKUMARAPPAN, K., AK, M.M. and GUNASEKARAN, S. 1998. A device for evaluating melt/flow characteristics of cheeses. J. Texture Studies 29, 43-55.
39. ZHANG, B., GUO, M.R. and KINDSTEDT, P.S. 1994. Age-related in the water phase of Mozzarella cheese. 1. Evaluation of moisture expelled by pressing. J. Dairy Sci. 77, 41.