Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Shima, Hiroyuki; Tanimoto, Morimasa

doi:10.1080/10942912.2014.978009

Cited by 5 publications

(5 citation statements)

References 31 publications

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“…the "a" Peleg parameter ranges between zero and one (0 <a <1). These results are consistent with studies conducted by previous researchers 2,5,9,10 .…”

Section: Resultssupporting

confidence: 93%

“…Milk pasteurisation allows production of a microbiologically safe cheese 3 . However, this heat treatment causes a few changes in product structure altering final quality, texture and overall appearance 4,5 . Denaturation of serum proteins (αs1 and β-caseins), lactalbumin and lactoglobulin have been cited as effects of pasteurization, producing cheeses with high moisture content 6 .…”

Section: Introductionmentioning

confidence: 99%

“…Cheese rheological properties depend on water content, fat particles and salt present in the proteins matrix or network. Low moisture in cheeses leads to limited hydration of protein, less movement freedom of protein molecules, greater matrix firmness and stronger structures 5,10 Cheese viscoelastic behavior has been modeled by many authors with models such as Maxwell's. Nonetheless, although these models very well show viscoelastic behavior of some foods, some authors [12][13][14][15][16][17][18][19] have opted to use an empirical model based on the procedure first described by Peleg (1979) and later by Peleg and Normand (1983); basically considering it less complex, since it has only two parameters, and relaxation data are determined as a normalized pressure and adjusted to a linear equation 20 as follows:…”

Section: Introductionmentioning

confidence: 99%

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Effects of Pasteurization and Curd Cutting Size on Viscoelasticity of Costeo Cheese

Serpa¹,

Hernndez-Ramos²,

Polo-Corrales³

2018

IJCTR

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Effects of pasteurization temperature and curd cutting size on viscoelasticity of costeño cheese were evaluated. A 3 2 -factorial experiment was developed in a completely random design (pasteurization temperature: 63ºC / 30min, 73ºC / 15s and 83ºC / 1s; curd cutting: 1, 3 and 5 cm). Pressure required to maintain a constant deformation was determined from relaxation tests by using an EZ Text Shimadzu® texturometer and a 2.04 Rheometer® software. Obtained data was represented by means of Peleg's standard and linear model. Results showed that interaction among temperature and cutting factors significantly affected residual asymptotic modulus "Ea.", resulting in a totally different cutting tendency for each temperature and time ratio level. Pressure decline level "a" and velocity at which pressure relaxes "b" were only affected by main effects of pasteurization, temperature and curd cutting size. When using pasteurization levels of 63ºC / 30min and 73ºC / 15s with curd cutting sizes of 2.8cm and 2.6cm respectively, an increase in the influence of the viscous component is produced in costeño cheese. The opposite occurs when using an 83ºC / 1s pasteurization level, since there is a decrease of this component; prevailing before the elastic component, though. Finally, it was possible to establish that for the 83ºC / 1s heat treatment level, curd cutting size did not affect viscoelasticity of costeño cheese.

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“…the "a" Peleg parameter ranges between zero and one (0 <a <1). These results are consistent with studies conducted by previous researchers 2,5,9,10 .…”

Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Pasteurization and Curd Cutting Size on Viscoelasticity of Costeo Cheese

Serpa¹,

Hernndez-Ramos²,

Polo-Corrales³

2018

IJCTR

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“…Below 20 • C, the solid domain of the fat pooled in the globules gradually increases with cooling; as a result, they begin to function as reinforcing fillers. A similar reinforcing effect has been observed in our previous study [18], in which the viscoelastic moduli of cheese curds free from fat control were examined. In the no-fat data shown in Fig.…”

Section: Results I: Plasticizer Effect and Reinforcing Effectsupporting

confidence: 83%

Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

Shima

Tanimoto

2015

Eur Food Res Technol

Self Cite

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The effect of fat content in cheese curds on their rheological properties were examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct types of changes in the temperature dependence of the viscoelastic moduli of resultant curds. The first was a significant reduction in the moduli over a wide temperature range, which is attributed to the presence of liquefied fat globules within the milk protein network. The second was the excess contribution to the low-temperature moduli owing to the reinforcing effect of solidified fat globules. An upward shift in the sol-gel phase transition temperature driven by an increased fat content was also observed.Keywords Cheese rheology · Protein network · Sol-gel phase transition · Lipid globule · Dynamic shear modulus 1 IntroductionFat and protein are the two primary components in raw milk. The fat content of bovine milk is nearly 4% by weight, and it is dispersed in milk serum as globules with diameters that range from 0.2 µm to 15 µm, c.a. 4 µm on average [1]. Similar to fat globules, casein proteins (i.e., the major class of milk protein) exist as colloidal particles, known as casein micelles, and have diameters that range from 50 nm to 500 nm (average 120 nm). These colloidal domains comprise almost 80 % of the total solid content in milk. Therefore, their structural stability and interparticle interactions strongly affect the quality of dairy products such as cheese,

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“…After the removal of steric barrier and the reduction of electrostatic repulsion (50% decrease of zeta potential), the destabilised micelles can be grouped progressively through the establishment of hydrophobic and electrostatic bonds. [1,49] Several efforts have been made to understand the specificity of APs towards the Phe-Met bond. Studies of Fox [50] have shown that di-, tri-, or tetra-peptides containing Phe-Met bond were not hydrolysed.…”

Section: Types and Sources Of Plant Proteases Involved In Milk Coagulmentioning

confidence: 99%

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

104

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Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant-and animalbased rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin, or hieronymain proteases contribute to develop very different textures and flavours, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improved strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high milk-clotting activity/proteolytic activity ratio and the optimisation of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties.

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Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Cited by 5 publications

References 31 publications

Effects of Pasteurization and Curd Cutting Size on Viscoelasticity of Costeo Cheese

Effects of Pasteurization and Curd Cutting Size on Viscoelasticity of Costeo Cheese

Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

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