Melting and solidification characteristics of swiss raclette cheese measured by small amplitude oscillatory shear measurements

Journal of Texture Studies

Volumn 38, Issue 3, 2007, Pages 297-323

  Guggisberg, Dominik ^a   Bütikofer, Ueli ^a   Albrecht, Bruno ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Melting properties; Rheology; Small amplitude shear measurements; Swiss Raclette cheese; Texture

Indexed keywords

EID: 34249287726     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00099.x     Document Type: Article

References (44)

1. ARNOTT, D.R., MORRIS, H.A. COMBS, W.B. 1957. Effects of certain chemical factors on the melting quality of process cheese. J. Dairy Sci. 40, 957 963.
2. BLUMENTHAL, A., WEYMUTH, H. HANSEN, W. 1976. Flow and drip points of Raclette cheese. Schweiz. Milchzeitung 102, 391.
3. COLLOMB, M., SPAHNI, M. STEIGER, G. 1990. Determination of the nitrogen content according to Kjeldahl in milk products and in some of their nitrogen containing fractions with an automated system. Mitteilungen Aus. Lebensm. Hyg. 81, 499 509.
4. DIEFES, H.A., RIZVI, S.S.H. BARTSCH, J.A. 1993. Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese. J. Food Sci. 58, 764 769.
5. EBERHARD, P., MOOR, U., RÜEGG, M. FLÜCKIGER, E. 1986. Objective measurement of the softening and dropping point of Raclette cheese. Schweiz. Milchwirtschaftliche Forsch. 15, 93 96.
6. EBERHARD, P., MOOR, U. RÜEGG, M. 1988. Composition and physical properties of Raclette cheese of good and of insufficient melting quality. Schweiz. Milchwirtschaftliche Forsch. 17 (3 8 47 52.
7. GUNASEKARAN, S. AK, M.M. 2000. Dynamic oscillatory shear testing of foods - selected applications. Trends. Food Sci. Technol. 11, 115 127.
8. GUNASEKARAN, S. AK, M.M. 2003. Cheese Rheology and Texture, pp. 215 272, 331 375, 399 428, CRC Press, Boca Raton, FL; London; New York, NY; Washington, DC.
9. GUNASEKARAN, S., HWANG, C.H. KO, S. 2002. Cheese melt/flow measurement methods - recent developments. Aust. J. Dairy Technol. 57 (2 128 133.
10. HSIEH, Y.L., YUN, J.J. RAO, M.A. 1993. Rheological properties of Mozzarella cheese filled with dairy, egg, soy proteins, and gelatin. J. Food Sci. 58, 1001 1004.
11. INTERNATIONAL IDF STANDARDS. 1982. Section 4A: 1982. International Dairy Federation, IDF-Square Vergote 41, Brussels, Belgium.
12. INTERNATIONAL IDF STANDARDS. 1988. Section 88A: 1988. International Dairy Federation, IDF-Square Vergote 41, Brussels, Belgium.
13. INTERNATIONAL IDF STANDARDS. 1993. Section 20B: 1993. International Dairy Federation, IDF-Square Vergote 41, Brussels, Belgium.
14. INTERNATIONAL IDF STANDARDS. 1992. Section 154: 2003. International Dairy Federation, IDF-Square Vergote 41, Brussels, Belgium.
15. ISO STANDARD 3432. 1975. Cheese - Determination of Fat Content - Butyrometer for Van Gulik Method, International Organization for Standardization, Genève, Switzerland.
16. ISO STANDARD 3433. 1975. Cheese - Determination of Fat Content - Van Gulik Method, International Organization for Standardization, Genève, Switzerland.
17. KAROUI, R. DUFOUR, E. 2003. Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses. Int. Dairy J. 13, 973 985.
18. KINDSTEDT, P.S. RIPPE, J.K. 1990. Rapid quantitative test for free-oil (oiling off) in melted Mozzarella cheese. J. Dairy Sci. 3, 867 873.
19. KINDSTEDT, P.S., KIELEY, L.J. GILMORE, J.A. 1992. Variation in composition and functional properties within brine-salted Mozzarella cheese. J. Dairy Sci. 75, 2913 2921.
20. KOSIKOWSKI, F. 1977. Cheese and Fermented Milk Foods, pp. 337 340, F. V. Kosikowski and Associates, Brooktondale, NY.
21. KOSIKOWSKI, F. 1982. Process cheese and related types. In Cheese and Fermented Milk Foods, 2nd Ed., pp. 404 406, F. V. Kosikowski and Associates, Brooktondale, NY.
22. KUO, M.-I., WANG, Y.-C. GUNASEKARAN, S. 1999. A viscoelasticity index for cheese meltability evaluation. J. Dairy Sci. 83, 412 417.
23. KUO, M.-I., WANG, Y.-C., GUNASEKARAN, S. OLSON, N.F. 2001. Effect of heat treatments on the meltability of cheeses. J. Dairy Sci. 84, 1937 1943.
24. LUCEY, J.A., JOHNSON, M.E. HORNE, D.S. 2003. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 86, 2725 2743.
25. LUCEY, J.A., MISHRA, R., HASSAN, A. JOHNSON, M.E. 2005. Rheological and calcium equilibrium changes during the ripening of Cheddar cheese. Int. Dairy J. 15, 645 653.
26. MIZUNO, R. LUCEY, J.A. 2005. Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese. J. Dairy Sci. 88, 3411 3425.
27. MOUNSEY, J.S. O'RIORDAN, E.D. 1999. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. J. Food Sci. 64, 701 703.
28. MULDER, H. WALSTRA, P. 1974. The Milk Fat Globule: Emulsion Science as Applied to Milk Products and Comparable Foods, Universities Press, Belfast, Northern Ireland.
29. MUTHUKUMARAPPAN, K., WANG, Y.-C. GUNASEKARAN, S. 1999. Estimating softening point of cheeses. J. Dairy Sci. 82, 2280 2286.
30. NOEL, Y. LEFIER, D. 1991. Factors affecting the consistency of ripened soft and semi-soft cheese. In Rheological and Fracture Properties of Cheese, IDF Bulletin, No. 268, pp. 44-48.
31. NOLAN, E.J., HOLSINGER, V.H. SHIEH, J.J. 1989. Dynamic rheological properties of natural and imitation Mozzarella cheese. J. Texture Studies 20, 179 189.
32. OLSON, N.F. PRICE, W.V. 1958. A melting test for pasteurised process cheese spreads. J. Dairy Sci. 41, 999 1000.
33. PEARCE, M.J.D. BELLMER, D.D. 2002. Data variability in rheological measurements of semisolid foods: Effects of loading normal force. Appl. Rheol. 6, 282 288.
34. RÜEGG, M., EBERHARD, P., POPPLEWELL, L.M. PELEG, M. 1991. Melting properties of cheese. IDF Bulletin 268(6), pp. 36-43.
35. SMITH, C.E., ROSENAU, J.R. PELEG, M. 1980. Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. J. Food Sci. 45, 1142 1145.
36. SUTHEERAWATTANANONDA, M. BASTIAN, E.D. 1998. Monitoring process cheese meltability using dynamic stress rheometry. J. Texture Studies 29, 169 183.
37. SWISS FOOD MANUAL 5/02. 2000. Bundesamt für Gesundheit, 3003 Bern, Switzerland.
38. TUNICK, M.H., MALIN, E.L., SHIEH, J.J., SMITH, P.W. HOLSINGER, V.H. 1998. Detection of mislabelled butter and cheese by DSC and rheology. Am. Lab. 30, 28 32.
39. UDAYARAJAN, C.T., LUCEY, J.A. HORNE, D.S. 2005. Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese. J. Texture Studies 36, 489 515.
40. USTUNOL, Z., KAWACHI, K. STEFFE, J. 1994. Arnott test correlates with dynamic rheological properties for determining Cheddar cheese meltability. J. Food Sci. 59 (5 970 971.
41. WALSTRA, P. VAN VLIET, T. 1982. Rheology of cheese. IDF Bulletin 153, pp. 22-27.
42. WANG, H.-H. SUN, D.-W. 2002. Melting characteristics of cheese: Analysis of effect of cheese dimensions using computer vision techniques. J. Food Eng. 52, 279 284.
43. WANG, H.-H. SUN, D.-W. 2004. Evaluation of the oiling off property of cheese with computer vision: Influence of cooking conditions and sample dimensions. J. Food Eng. 61, 57 66.
44. WANG, Y.-C., MUTHUKUMARAPPAN, K., AK, M.M. GUNASEKARAN, S. 1998. A device for evaluating melt/flow characteristics of cheeses. J. Texture Studies 29, 43 55.