Monitoring Process Cheese Meltability Using Dynamic Stress Rheometry1

Abstract

Meltability of process Cheddar cheese made with disodium phosphate (DSP) and trisodium citrate (TSC) at various moisture contents was determined with a Rheometrics dynamic stress rheometer using 25 mm parallel plate geometry. Slippage was controlled either by bonding ethyl‐2‐cyanoacrylate adhesive directly to the plates or using serrated plates. Results from serrated plates were more consistent and repeatable than the technique with adhesive. Transition temperature was defined as the lowest temperature at which tan δ= 1 and reflects a change in cheese properties such that elastic and viscous properties are equivalent. Moisture contents between 38.60 to 39.80% did not significantly influence the transition temperature of disodium phosphate and trisodium citrate process cheese. Transition temperature of process cheese containing TSC was lower than cheese containing DSP. Arrhenius plot of complex viscosity (ɛ*) versus temperature indicated that the rate of change in viscosity of TSC process cheese was higher than that of DSP cheese.

Effect of temperature and chemical composition on processed cheese apparent viscosity

“…Similar results were reported for processed cheeses by Kirchmeier et al (1978) and Sutheerawattananonda and Bastian (1998). The viscous force that arises in a flowing fluid must be due to the rate of change of momentum of the molecules across a streamline and to the force of attraction between the molecules.…”

“…Campanella et al (1987), using elongational viscosity measurements in the temperature range 45-62°C, reported activation energies of flow of 28 and 17 kcal/mol, for a national brand and a supermarket chain brand processed American cheese, respectively. In contrast, Sutheerawattananonda and Bastian (1998) used complex viscosity measurements at temperatures between 23 and 92°C found that the activation energies of flow of processed Cheddar cheese samples manufactured with trisodium citrate and disodium phosphate emulsifiers were 48 and 44 kcal/mol, respectively.…”

“…Campanella et al (1987) measured the elongational viscosity of processed cheese by the use of squeezing flow rheometry. Nolan, Shieh, and Holsinger (1990) and Sutheerawattananonda and Bastian (1998) determined the complex viscosity of processed cheeses using dynamic stress rheometry. Finally, Smith, Rosenau, and Peleg (1980) using a capillary piston-driven rheometer tried to determine the apparent viscosity of Mozzarella, Cheddar and processed American cheese.…”

Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese

“…For the evaluation of the viscoelastic behavior of processed cheese and the way that it is affected by different factors, dynamic rheology has mainly been used (Bowland & Foegeding, 2001;Joshi et al, 2004;Lee & Klostermeyer, 2001;Lee, Anema, & Klostermeyer, 2004;Marchesseau, Gastaldi, Lagaude, & Cuq, 1997;Pereira et al, 2001;Piska & Š te tina, 2004;Subramanian, Muthukumarappan, & Gunasekaran, 2006;Sutheerawattananonda & Bastian, 1998). Some of these researchers have studied the effect of chemical composition on the viscoelastic properties of processed cheese.…”

“…Some of these researchers have studied the effect of chemical composition on the viscoelastic properties of processed cheese. Sutheerawattananonda and Bastian (1998), Pereira et al (2001) and Lee et al (2004) evaluated the effect of moisture content on the viscoelastic behavior of Cheddar processed cheese, processed cheese analogues and processed cheese spreads, respectively. The effect of fat and protein content on the viscoelastic properties of processed cheese was studied by Subramanian et al (2006) and Joshi et al (2004), respectively.…”