Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture

“…The shearing of the cheese curd also changes the particle size distribution by reducing the large particle clusters responsible for grainy defects in cream cheese (Hahn et al . ).…”

Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad?

“…The most common overall discrimination test methods using consumer subjects previously reported in experimental situations that have one reference and multiple stimulus types include the triangle (Kuesten, 2001), duo-trio (Kim & Lee, 2012), same-different (Kuesten, 2001), A-Not A (Bi & Ennis, 2001;Christensen, Cleaver, & Brockhoff, 2011;Lee, van Hout, & O'Mahony, 2007) and degree of difference (DOD) tests (Aust, Gacula, Beard, & Washam, 1985;Hahn et al, 2012;Michon & McDonnell, 2008). In these previous studies, with the exception of Kuesten (2001), no empirical comparison of the different methods was performed.…”

Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products

“…Microgel particles were built up from casein micelles during acidification. These particles with varying shape and size were intensively characterised in previous work (Hahn et al, 2012a(Hahn et al, , 2012b. The averaged volume-weighted median diameter d 50,3 was determined as d 50,3 ¼ 15.3 ± 1.6 mm (n ¼ 11).…”