A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese

Journal of Dairy Science

Volumn 89, Issue 3, 2006, Pages 892-904

  O'Mahony, J A ^a,b   McSweeney, P L H ^a   Lucey, J A ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheddar cheese; Colloidal calcium phosphate; Rheology

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; WATER;

ARTICLE; CHEESE; CHEMISTRY; COLLOID; FLOW KINETICS; INFRARED SPECTROSCOPY; MICELLE; PH; PHYSICAL CHEMISTRY; SOLUTION AND SOLUBILITY;

CALCIUM PHOSPHATES; CASEINS; CHEESE; CHEMISTRY, PHYSICAL; COLLOIDS; HYDROGEN-ION CONCENTRATION; MICELLES; RHEOLOGY; SOLUTIONS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 33745009551     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72154-3     Document Type: Article

References (47)

1. Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32:62-66, 72.
2. Broome, M. C., and G. K. Y. Limsowtin. 2002. Development of a cheese aqueous phase model. Aust. J. Dairy Technol. 57:118.
3. Bryant, C. M., and D. J. McClements. 1998. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci. Technol. 9:143-151.
4. Creamer, L. K., R. C. Lawrence, and J. Gilles. 1985. Effect of acidification of cheese milk on the resultant Cheddar cheese. N. Z. J. Dairy Sci. Technol. 20:185-203.
5. Creamer, L. K., and N. F. Olson. 1982. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47:631-646.
6. Fox, P. F., T. M. Cogan, T. P. Guinee, and P. L. H. McSweeney. 2000. Fundamentals of Cheese Science. Aspen Publishers Inc., Gaithersburg, MD.
7. Fox, P. F., and P. L. H. McSweeney. 1998. Dairy Chemistry and Biochemistry. Chapman and Hall, London, UK.
8. Geurts, T. J., P. Walstra, and H. Mulder. 1972. Brine composition and the prevention of the defect "soft rind" in cheese. Neth. Milk Dairy J. 26:168-179.
9. Gilles, J., and R. C. Lawrence. 1973. The assessment of Cheddar cheese quality by compositional analysis. N. Z. J. Dairy Sci. Technol. 8:148-151.
10. Guinee, T. P. 2003. Role of protein in cheese and cheese products. Pages 1083-1174 in Advanced Dairy Chemistry. Vol. 1, Proteins, 3rd ed. P. F. Fox and P. L. H. McSweeney, ed. Kluwer Academic/Plenum Publishers, New York, NY.
11. Guinee, T. P., M. A. E. Auty, and C. Mullins. 1999. Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses. Aust. J. Dairy Technol. 54:84-89.
12. Guinee, T. P., E. P. Feeney, M. A. E. Auty, and P. F. Fox. 2002. Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese. J. Dairy Sci. 85:1655-1669.
13. Gunasekaran, S., and A. K. Mehmet. 2000. Dynamic oscillatory shear testing of foods - Selected applications. Trends Food Sci. Technol. 11:115-127.
14. Guo, M. R., and P. S. Kindstedt. 1995. Age-related changes in the water phase of Mozzarella cheese. J. Dairy Res. 78:2099-2107.
15. Hassan, A., M. E. Johnson, and J. A. Lucey. 2004. Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese. J. Dairy Sci. 87:854-862.
16. Holly, E. E., S. K. Venkataraman, F. Chambon, and H. H. Winter. 1988. Fourier transform mechanical spectroscopy of viscoelastic materials with transient nature. J. Non-Newtonian Fluid Mech. 27:17-26.
17. Horne, D. S. 1998. Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J. 8:171-177.
18. IDF. 1964. Determination of the protein content of processed cheese products. 25:1964. International Dairy Federation, Brussels, Belgium.
19. IDF. 1982. Cheese and processed cheese. Determination of the total solids content. 4A:1982. International Dairy Federation, Brussels, Belgium.
20. IDF. 2003. Determination of calcium, sodium, potassium and magnesium contents - Atomic absorption spectroscopic method. 119:2003. International Dairy Federation, Brussels, Belgium.
21. Joshi, N. S., K. Muthukumarappan, and R. I. Dave. 2002. Role of soluble and colloidal calcium contents on functionality of salted and unsalted part-skim Mozzarella cheese. Aust. J. Dairy Technol. 57:203-210.
22. Joshi, N. S., K. Muthukumarappan, and R. I. Dave. 2003. Understanding the role of calcium in functionality of part-skim Mozzarella cheese. J. Dairy Sci. 86:1918-1926.
23. Kindstedt, P. S. 2004. Mozzarella cheese: 40 years of scientific advancements. Int. J. Dairy Technol. 57:85-90.
24. Kindstedt, P. S., A. Zielinski, M. Almena-Aliste, and C. Ge. 2001. A post-manufacture method to evaluate the effect of pH on Mozzarella cheese characteristics. Aust. J. Dairy Technol. 56:202-207.
25. Lawrence, R. C., L. K. Creamer, and J. Gilles. 1987. Texture development during cheese ripening. J. Dairy Sci. 70:1748-1760.
26. Lawrence, R. C., J. Gilles, and L. K. Creamer. 1983. The relationship between cheese texture and flavour. N. Z. J. Dairy Sci. Technol. 18:175-190.
27. Lee, M.-R., M. E. Johnson, and J. A. Lucey. 2005. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese. J. Dairy Sci. 88:3798-3809.
28. Lopes da Silva, J. A., M. P. Goncalves, J. L. Doublier, and M. A. V. Axelos. 1996. Effect of galactomannans on the viscoelastic behaviour of pectin/calcium networks. Poly. Gels Networks 4:65-83.
29. Lucey, J. A., and P. F. Fox. 1993. Importance of calcium and phosphate in cheese manufacture: A review. J. Dairy Sci. 76:1714-1724.
30. Lucey, J. A., B. Hauth, C. Gorry, and P. F. Fox. 1993. The acid-base buffering properties of milk. Milchwissenschaft 48:268-272.
31. Lucey, J. A., M. E. Johnson, and D. S. Horne. 2003. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 86:2725-2743.
32. Lucey, J. A., R. Mishra, A. Hassan, and M. E. Johnson. 2005. Rheological and calcium equilibrium changes during ripening of Cheddar cheese. Int. Dairy J. 15:645-653.
33. Metzger, L. E., D. M. Barbano, M. A. Rudan, and P. S. Kindstedt. 2000. Effect of milk preacidification on low fat Mozzarela cheese: 1. Composition and yield. J. Dairy Sci. 83:646-658.
34. Monib, A. M. M. F. 1962. The calcium-paracaseinate-phosphate complex under conditions similar to those in cheese. Meded. Landbouwhogesch Wageningen 62:1-76.
35. Nelson, B. I., and J. M. Dealy. 1998. Dynamic mechanical analysis using complex waveforms. Pages 138-151 in Rheological Measurement. 2nd ed. A. A. Collyer and D. W. Clegg, ed. Chapman and Hall, London, UK.
36. Nolan, E. J., V. H. Holsinger, and J. J. Sheih. 1989. Dynamic rheological properties of natural and imitation Mozzarella cheeses. J. Texture Stud. 20:179-183.
37. O'Mahony, J. A., J. A. Lucey, and P. L. H. McSweeney. 2005. Chymosin-mediated proteolysis, calcium solubilization and texture development during the ripening of Cheddar cheese. J. Dairy Sci. 88:3101-3114.
38. Pastorino, A. J., N. P. Ricks, C. L. Hansen, and D. J. McMahon. 2003. Effect of calcium and water injection on structure-function relationships of cheese. J. Dairy Sci. 86:105-113.
39. Renkema, J. M. S. 2002. Formation, structure and rheological properties of soy protein gels. M.Sc. Thesis, Wageningen Agricultural Univ., The Netherlands.
40. SAS Institute. 1999. SAS User's Guide. Release 8.0. SAS Inst., Inc., Cary, NC.
41. Sheehan, J. J., and T. P. Guinee. 2004. Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese. Int. Dairy J. 14:161-172.
42. Sood, S. M., D. K. Gaind, and R. K. Dewan. 1979. Correlation between micelle solvation and calcium content. N. Z. J. Dairy Sci. Technol. 14:32-34.
43. Tunick, M. H., E. J. Nolan, J. J. Shieh, M. P. Thompson, B. E. Maleeff, and V. H. Holsinger. 1990. Cheddar and Cheshire cheese rheology. J. Dairy Sci. 73:1671-1675.
44. Udayarajan, C. T., J. A. Lucey, and D. S. Horne. 2005. Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese. J. Texture Stud. 36:489-515.
45. Van Slyke, D. D. 1922. On the measurement of buffer value and on the relationship of buffer value to the dissociation constant of the buffer and the concentration and reaction of the buffer solution. J. Biol. Chem. 52:525-571.
46. Van Vliet, T. 1999. Factors determining small-deformation behaviour of gels. Pages 307-317 in Food Emulsions and Foams; Interfaces, Interactions and Stability. E. Dickinson and J. M. Rodriguez Patino, ed. R. Soc. Chem., Cambridge, UK.
47. Venugopal, V., and K. Muthukumarappan. 2003. Rheological properties of Cheddar cheese during heating and cooling. Int. J. Food Prop. 6:99-114.