Characterization of Thixotropic Behavior of Soft Cheeses

Abstract

Time-dependent structural decay (h) of four different spreadable cheeses was established using a Wells-Brookfield cone and plate viscometer. The h values were determined at constant values of shear rate, (10 set-l to 200 set-'). The products studied were two samples of commercial Neufchatel cheese (one plain and one chocolate flavored) and two different saqples of cheese prepared using the Maubois, Mocquot and Vassal (MMV) method, which utilizes milk concentrated by ultrafiltration. All samples presented a structural decay characterizable by two different rate constants. Yield stress for Neufchatel cheese was observed to be one-third of the values obtained for MMV cheeses.

Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

“…3). Massaguer-Roig et al (1984) reported similar results on Neufchatel and cream cheeses by recording a decrease of shear stress with time of shear (at constant shear rate). The DCC Ϫ flow curve was typical of foods such as mayonnaise, heavy cream, spread and shortening, with a 'static yield value' ( 1 ) in the up curve (from 0 to 300 s Ϫ1 shear rate) indicating the presence of a 3-dimensional network (Martin et al, 1964;Barry and Warburton, 1968;Davis, 1973).…”

Quantifying Thixotropy of Béchamel Sauce Under Constant Shear Stress by Phenomenological and Empirical Models

“…Comparing the results of experiments at constant shear stress with other published results at constant shear rate (Tiu and Boger 1974;Massaguer et al 1984;Ford and Steffe 1986), the relationships obtained (13,14,15,16) describing dependence of A to r , are similar. Values of kb2 and Xe are in the same range of values found by these authors with mayonnaise, starch thickened strained apricots and soft cheeses.…”

“…Knowledge of product flow properties is important for its development, quality control, consumer acceptability, processing design and control, as has been thoroughly discussed by several authors. However, an equation which can be used to effectively describe thixtropic behaviour has not yet been established (Mewis 1979;Figoni and Shoemaker 1981).…”

Flow Properties of Stirred Yoghurt: Structural Parameter Approach in Describing Time‐dependency

“…The magnitude of the yield stress measured (between 7 k-I Pa and 2 f 1 Pa) compared with published literature, values according to inagaki (1986) the yield stress values extrapolated from the up and down curves at 20C vary from 1 Pa to 14 Pa depending on the brand and the lowest values are obtained from the down flow curves. Nishijima and Inagaki (1987) observed no temperature dependency for the extrapolated yield stress from the down curves. Extrapolating a yield value from experiments with decreasing shear rate could be considered valid when no buildup occurred and more generally when the thixotropic behaviour was removed by previous increasing the shear rate procedure.…”

“…(7), qi is the apparent viscosity at the beginning of shearing, the yield stress at equilibrium, n the flow behaviour index and ke the consistency index at equilibrium. This structural model was applied to various foodstuffs: Tiu and Boger (1974) applied it to mayonnaise, Massaguer-Roig et al (1984) to different varieties of melted cheese and Martinez-Padilla and Hardy (1989) to Bechamel sauce. In each of these studies 2 gave a good fit for p in Eq.…”