Changes in the rheological properties of cheddar cheese at different storage temperatures

Abstract

Changes in the stress relaxation behavior of Cheddar cheese was measured at different storage temperatures (5-25 o C). A 3-element Maxwell model was used for calculation of instantaneous elastic, elastic, and viscous constants. As the storage temperature increased from 5 to 25 o C, rheological properties of instantaneous and equilibrium stresses, and instantaneous elastic, elastic, and viscous constants decreased. A master curve was constructed based on moving each stress relaxation curve horizontally on the basis of reference temperature (15 o C) with shift factors.The master curve of Cheddar cheese had a linear temperature dependency. The modulus of elasticity decreased as the storage temperature increased. The predicted shelf life and activation energy of Cheddar cheese at different storage temperatures were calculated using the Williams-LandelFerry equation. The activation energy was 50.25 kcal/mol, and the expected shelf life was 15 times longer when stored at 5 o C than at 15 o C.

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

“…To increase the profitability and competition in the market, efficiency and quality are the key elements for processed cheese makers. The main challenge is to adjust the amount of natural cheese for the manufacturing of processed cheese (Kim et al, 2015). The intact casein is an important component of the natural cheese that influenced the quality characteristics of finished product.…”

The effect of milk fat substitution on the rheological properties of Edam-type cheese

“…The rheological properties of cheese are determined in compression tests [8,10,13,27,33,38,42,44,46], stress relaxation tests [13,33,40,44,[50][51][52] and creep tests [1,6,7]. Rheological parameters are usually estimated based on the generalized Maxwell model [13,32,34,40,[50][51][52][53] and the Kelvin-Voigt model [54][55][56][57], but the Herschel-Bulkley model [1,[58][59][60], Burgers model [40,61,62] and Peleg's empirical model [40,52,63,64] are also applied. According to the above models, the deformed sample returns to its original state after a given period of time, once the stress/load is removed.…”