Linear viscoelastic properties of regular- and reduced-fat pasteurized process cheese during heating and cooling

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 377-393

  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

Dynamic rheology; Generalized Maxwell model; Process cheese; Relaxation spectra; Temperature frequency superposition

Indexed keywords

COOLING; DISPERSIONS; HEATING; MATHEMATICAL MODELS; MOISTURE; OILS AND FATS; RHEOLOGY; VISCOELASTICITY;

DYNAMIC RHEOLOGY; GENERALIZED MAXWELL MODEL; PROCESS CHEESE; RELAXATION SPECTRA; TEMPERATURE-FREQUENCY SUPERPOSITION;

DAIRY PRODUCTS;

EID: 33746238846     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596571     Document Type: Article

References (40)

1. Park, J.; Rosenau, J.R.; Peleg, M. Comparison of four procedures of cheese meltability evaluation. Journal of Food Science 1984, 49, 1158-1162, 1170.
2. Kindstedt, P.S. Effect of manufacturing factors, composition and proteolysis on the functional characteristics of Mozzarella cheese. Critical Reviews in Food Science and Nutrition 1993, 33 (2), 167-182.
3. McEwan, J.A.; Moore, J.D.; Colwill, J.S. The sensory characteristics of Cheddar cheese and their relationship with acceptability. Journal of Society of Dairy Technology 1989, 4, 112-117.
4. Fox, P. F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 1989, 72, 1379-1400.
5. Gunasekaran, S.; Ak, M.M. Cheese Rheology and Texture; CRC Press: New York, 2003.
6. Walstra, P.; Van Vliet, T. Rheology of cheese. International Dairy Federation Bulletin 1982, 153, 22-27.
7. Taneya, S.; Izutsu, T.; Sone, T. Dynamic viscoelasticity of natural and processed cheese. In Food Texture and Rheology; Sherman, P.; Ed.; Academic Press: London, 1979.
8. Nolan, E.J.; Holsinger, V.H.; Shieh, J.J. Dynamic rheological properties of natural and imitation Mozzarella cheese. Journal of Texture Studies 1989, 20, 179-189.
9. Tunick, M.H.; Nolan, E.J.; Shieh, J.J.; Basch, J.J.; Thompson, M.P.; Maleeff, B.E.; Holsinger, V.H. Cheddar and Cheshire cheese rheology. Journal of Dairy Science 1990, 73, 1671-1675.
10. Nolan, E.J.; Shieh, J.J.; Holsinger, V.H. A comparison of some rheological properties of Cheddar and pasteurized process American cheese. In Engineering and Food: Physical Properties and Process Control, Vol. 1; Spiess, W.E.L.; Schubert, H.; Eds.; Elsevier Applied Science: London, 1990.
11. Ustunol, Z.; Kawachi, K.; Steffe, J. Arnott test correlates with dynamic rheological properties for determining cheddar cheese meltability. Journal Food Science 1994, 59, 970-971.
12. Diefes, H.A.; Rizvi, S.S.H.; Bartsch, JA. Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese. Journal of Food Science 1993, 58, 764-769.
13. Hsieh, Y.L.; Yun, J.J.; Rao, M.A. Rheological properties of Mozzarella cheese filled with dairy, egg, soy protein and gelatin. Journal of Food Science 1993, 55, 1001-1004.
14. Venugopal, V.; Muthukumarappan, K. Rheological properties of Cheddar cheese during heating and cooling. International Journal of Food Properties 2003, 6, 99-114.
15. Joshi, N.S.; Muthukumarappan, K.; Dave, R.L Viscoelastic properties of part-skim Mozzarella cheese: Effect of calcium, storage, and test temperature. International Journal of Food Properties 2004, 7, 239-252.
16. Arnott, D.R,; Morris, DA.; Combs, W.B. Effect of certain chemical factors on the melting quality of process cheese. Journal of Dairy Science 1957, 40, 957-963.
17. Gupta, S.K. 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, USA, 1972.
18. Tunick, M.H.; Malin, E.L.; Smith, P.W.; Holsinger, V.H. Effect of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. International Dairy Journal 1995, 5, 483-491.
19. Bogenrief, D.D; Olson, N.F. Hydrolysis of β-casein increases Cheddar cheese meltability. Milchwissenchaft 1995, 50, 678-682.
20. Kindstedt, P.S.; Yun, J. J.; Barbano, D.M.; Larose, K.L. Mozzarella cheese: Impact of coagulant concentration on chemical composition, proteolysis and functional properties. Journal of Dairy Science 1995, 78, 2591-2597.
21. Yun, J.J.; Barbano, D.M.; Larose, K.L.; Kindstedt, P.S. Mozzarella cheese: Impact of whey pH at draining on chemical composition, proteolysis and functional properties. Journal of Dairy Science 1995, 78, 1-7.
22. Yun, J.J.; Barbano, D.M.; Kiely, L.J.; Kindstedt, P.S. Mozzarella cheese: Impact of rod: coccus ratio on composition, proteolysis and functional properties. Journal of Dairy Science 1995b, 78, 751-760.
23. Hong, Y.H.; Yun, J.J.; Barbano, D.M.; Larose, K.L.; Kindstedt, P.S. Mozzarella cheese: Impact of three commercial culture strains on composition, proteolysis and functional properties. Australian Journal of Dairy Technology 1998, 53 (3), 163-169.
24. Madsen, J.S.; Qvist, K.B. Mozzarella made by ultrafiltration. Australian Journal of Dairy Technology 1998, 53 (2), 112.
25. Wang, Y.-C.; Muthukumarappan, K.; Ak, M.M.; Gunasekaran, S. A device for evaluating melt/ flow characteristics of cheeses. Journal of Texture Studies 1998, 29, 43-55.
26. Ak, M.M.; Gunasekaran, S. Evaluating rheological properties of Mozzarella cheese by the squeezing flow method. Journal of Texture Studies 1995, 26, 695-711.
27. Kim, S. Physicochemical changes occurring in Cheddar cheese during heating. Ph.D. thesis, University of Wisconsin, Madison, USA, 1999.
28. Kuo, M.-L; Wang, Y.-C.; Gunasekaran, S.; Olson, N.F. Effect of Heat Treatments on the Meltability of Cheeses. Journal of Dairy Science 2001, 84, 1937-1943.
29. Venugopal, V.; Muthukumarappan, K. Stress relaxation characteristics of Cheddar cheese. International Journal of Food Properties 2001, 4, 469-484.
30. Joshi, N.S.; Jhala, R.P.; Muthukumarappan, K.; Acharya, M.R.; Mistry, V.V. Textural and rheological properties of processed cheese. International Journal of Food Properties 2004, 7, 519-530.
31. Everard, C.M.; O'Donnell, C.P.; Fagan, C.C.; Sheehan, E.M.; Delahunty, C.M.; O'Callaghan, DJ. Correlation between process cheese meltability determined by sensory analysis, computer vision method, and Olson and Price test. International Journal of Food Properties 2005, 8, 267-275.
32. Olson, N.F.; Price W.V. A melting test for pasteurized process cheese spreads. Journal of Dairy Science 1958, 41, 999-1000.
33. Luyten, H. The rheological and fracture properties of Gouda cheese. Ph.D. thesis, Wageningen Agriculture University, The Netherlands, 1988.
34. Subramanian, R.; Gunasekaran, S. Small amplitude oscillatory shear studies on Mozzarella cheese. Part I. Region of Linear Viscoelasticity. Journal of Texture Studies 1997, 28, 633-642.
35. Subramanian, R.; Gunasekaran, S. Small amplitude oscillatory shear studies on Mozzarella cheese. Part II. Relaxation Spectrum. Journal of Texture Studies 1997, 28, 643-656.
36. Rao, M.A.; Steffe, J.F. Viscoelasticity of Foods; Elsevier Applied Science: New York, 1992.
37. Ak, M.M; Gunasekaran, S. Dynamic rheological properties of Mozzarella cheese during refrigerated storage. Journal of Food Science 1996, 61 (3), 566-569.
38. Bird, R.B.; Armstrong, R.C.; Hassager, O. Dynamics of Polymeric Liquids, Vol. 1.; Wiley-Interscience Publications: New York, 1985.
39. Papanastasiou, A.C.; Scriven, L.E.; Macosko, C.W. An integral constitutive equation for mixed flows: viscoelastic consideration. Journal of Rheology 1983, 27, 387-410.
40. Laun, H.M. Description of the non-linear shear behaviour of a low-density polyethylene melt by means of an experimentally determined strain dependent memory function. Rheologica Acta 1978, 77, 1-15.