The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

International Dairy Journal

Volumn 55, Issue , 2016, Pages 38-43

  Ray, Colin Andrew ^a   Gholamhosseinpour, Aliakbar ^b   Ipsen, Richard ^a   Hougaard, Anni Bygvraa ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b JAHROM UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; ELASTICITY; MANUFACTURE; MELTING; OILS AND FATS; STABILITY;

AGE-RELATED CHANGES; CHEDDAR CHEESE; CHEESE POWDER; EMULSION STABILITY; MELTABILITY; MILK FATS; OSCILLATION MEASUREMENTS; RHEOLOGY AND STRUCTURE;

EMULSIFICATION;

EID: 84953246217     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.11.009     Document Type: Article

References (17)

1. Ardö Y., Polychroniadou E. Laboratory manual for chemical analysis of cheese 1999, 122. Office for Official Publications of the European Communities, Luxembourg.
2. Bogenrief D., Olson N.F. Hydrolysis of β-casein increases Cheddar cheese meltability. Milchwissenschaft 1995, 50:678-682.
3. Creamer L.K., Olson N.F. Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 1982, 47:631-636.
4. Dalgleish D.G. Adsorption of protein and the stability of emulsions. Trends in Food Science and Technology 1997, 8:1-6.
5. Guinee T.P., Kilcawley K.N. Cheese as an ingredient. Cheese: Chemistry, physics and microbiology: Major cheese groups 2004, 395-428. Elsevier Academic Press, London, UK. 3rd ed. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
6. Gunasekaran S., Ak M. Cheese rheology and texture 2003, 331-376. CRC Press, Boca Raton, FL, USA.
7. Hougaard A.B., Sijbrandij A.J., Varming C., Ardö Y., Ipsen R. Emulsifying salt increase stability of cheese emulsions during holding. Food Science and Technology 2015, 62:362-365.
8. Lucey J.A., Maurer-Rothmann A., Kaliappan S. Functionality of ingredients: emulsifying salts. Processed cheese and analogues 2011, Blackwell Publishing Ltd, Oxford, UK. 1st ed. A.Y. Tamime (Ed.).
9. Muthukumarappan K., Wang Y.C., Gunarsekaran S.K.J. Estimating softening point of cheeses. Journal of Dairy Science 1999, 82:2280-2286.
10. Rogers N.R., McMahon D.J., Daubert C.R., Berry T.K., Foegeding E.A. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science 2010, 93:4565-4576.
11. Tunick M. Activation energy measurements in rheological analysis of cheese. International Dairy Journal 2010, 20:680-685.
12. Tunick M.H., Nolan E.J., Shieh J.J., Basch J.J., Thompson M.P., Maleeff B.E., et al. Cheddar and Cheshire cheese rheology. Journal of Dairy Science 1990, 73:1671-1675.
13. Turgeon S.L., Sanchez C., Gauthier S.F., Paquin P. Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins. International Dairy Journal 1996, 6:645-658.
14. Varming C., Hougaard A.B., Ardö Y., Ipsen R. Stability of cheese emulsions for spray drying. International Dairy Journal 2014, 39:60-63.
15. Wang H., Sun D.J. Evaluation of the oiling off property of cheese with computer vision: correlation with fat ring test. Journal of Food Engineering 2004, 61:47-55.
16. Wang F., Zhang X., Luo J., Guo H., Zeng S., Ren Z. Effect of proteolysis and calcium equilibrium on functional properties of natural Cheddar cheese during ripening and the resultant processed cheese. Journal of Food Science 2011, 76:248-253.
17. Watkinson P., Boston G., Campanella O., Coker C., Johnson K., Luckman M., et al. Rheological properties and maturation of New Zealand cheddar cheese. Lait 1997, 77:109-120.