Analysis of cheese melt profile using inverse-Hill function

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 266-273

  Ko, Sanghoon ^a   Gunasekaran, Sundaram ^b  

^a Sejong University   (South Korea)

^b University of Wisconsin Madison   (United States)

Author keywords

Cheese; Hill function; Melt profile; Meltability

Indexed keywords

FLOW RATE; MATHEMATICAL MODELS; PARAMETER ESTIMATION;

CHEESE; HILL FUNCTIONS; MELT PROFILE; MELTABILITY;

DAIRY PRODUCTS;

EID: 39649083986     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.002     Document Type: Article

References (8)

1. AACC. 1999. Solid fat index - dilatometric method. Special Properties of Fats, Oils, and Shortenings. AACC Method 58-25. American Oil Chemists' Society Official Methods and Recommended Practices, 5th ed., Champaign, IL.
2. Gunasekaran S., and Ak M.M. Cheese Rheology and Texture (2002), CRC Press, Boca Raton, FL
3. Gunasekaran S., Hwang C.H., and Ko S. Cheese melt/flow measurement methods recent developments. Australian Journal of Dairy Technology 57 2 (2002) 128-133
4. Ko, S., 2005. In: In situ microstructure and gelation properties of heat-induced beta-lactoglobulin gels. PhD thesis, Madison, WI.
5. Muthukumarappan K., Wang Y.C., and Gunasekaran S. Estimating softening point of cheeses. Journal of Dairy Science 82 11 (1999) 2280-2286
6. Muthukumarappan K., Wang Y.C., and Gunasekaran S. Short communication: Modified Schreiber test for evaluation of Mozzarella cheese meltability. Journal of Dairy Science 82 6 (1999) 1068-1071
7. Venkatesan, D., Hwang, C.H., Gunasekaran, S., 2000. Automatic data acquisition and analysis of cheese melt. ADSA-ASAS Joint Meeting July 24-28, Baltimore, MD.
8. Wang Y.C., Muthukumarappan K., Ak M.M., and Gunasekaran S. A device for evaluating melt/flow characteristics of cheeses. Journal of Texture Studies 29 1 (1998) 43-55