Rheological Evaluation of Maturing Cheddar Cheese

Creamer, Lawrence K.; Olson, N.F.

doi:10.1111/j.1365-2621.1982.tb10138.x

Cited by 402 publications

(278 citation statements)

References 10 publications

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“…Control samples made with citric, acetic and lactic acid had 2.3, 1.6 and 0.3 g fracturability values, respectively, while samples with TSC had values 2.5, 2.6 and 1.1 g respectively. Low fracturability was because of low protein and high moisture content (Table 7) (Guinee et al 2002, Creamer andOlson 1982). Adhesiveness, elasticity, guminess and chewiness values were significantly (p <0.05) different with the acidulant.…”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p <0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p <0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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“…Peptide bond cleavage causes more ionie groups, which compete for water in the chee se, to be formed (Creamer and OIson, 1982 days may be partI y explained by an increase in crystallinity of the milkfat in the cheese. Although the casein matrix mainly determines the solid nature of cheese, the amount and modulus (stiffness) of the milkfat influences the modulus of cheese (Visser, 1991).…”

Section: éVolution Du Module De Déformabilité Pendant L'affinage De Tmentioning

confidence: 99%

“…The effect of maturation on rheological and fracture properties has been reported for various cheeses including American Cheddar chee se (Creamer and OIson, 1982), Colby chee se (Crea mer et al, 1988a), New Zealand Cheddar chee se (Creamer et al, 1988b) and Gouda cheese (Luyten, 1988). Creamer and Oison (1982) found that compression at the yield point (longness) was reduced by protein breakdown and that longness and yield force were also inf1uenced by moisture content and pH. Creamer et al (1988b) found that the force to slightly deform the chee se increased until about 3--4 months of storage and then changed little.…”

Section: Introductionmentioning

confidence: 96%

Rheological properties and maturation of New Zealand Cheddar cheese

Watkinson

Boston

Campanella

et al. 1997

Lait

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Summary -Trends in the fracture strain, modulus of deformability and chemical properties as a function of storage time were determined for Cheddar cheese made in the New Zealand Dairy Research Institute' s pilot plant. The apparent fracture strain of Cheddar cheese increased during the first 14---28days and thereafter decreased, asl-Casein levels decreased monotonically and non-protein nitrogen levels increased with storage. Fusion of curd particles probably contributed to the initial increase in fracture strain, and the decrease in strain can be rationalized in terms of increasing proteolysis, The modulus of deformability increased by at least a factor of two over the initial several weeks of storage and then increased slightly or remained constant. However, the moi sture content of Cheddar cheese changed very little (the maximum range being 34.6-33.0% with no monotonie change over time). The increase in the modulus over the first 14 days was not associated with a decrease in moisture content. Differentiai scanning calorimetry indicated there was sorne crystallization of milkfat from 91 to 210 days of storage, and this (together with small moisture los ses) may partly explain the small increase in the modulus of deformability over this period of time.

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“…This assertion is particularly true in cooked hard cheese processing, where the milk fat represents 45 to 55% of the dry matter. This fat influences the rheological properties (Creamer and Oison, 1982), the flavour (Adda et al, 1982) and the microbial transformation of the cheese (Chen et al, 1979 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of free fatty acids on propionic acid bacteria

Boyaval

Corre

Dupuis

et al. 1995

Lait

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Summary -The seasonal variations in milk fat composition, especially du ring the grazing period, often lead to poor eye formation in Swiss-type cheese. The influence of free fatty acids on the grow1h and metabolism of the dairy propionibacteria has been studied in this work. Linoleic (C 1B : 2 ), laurie (C 12 : 0 ), myristic (C14:0) and oleic acids (C1B:1) inhibited the growth and acid production of P treudenreichii subsp shermanii in the reference medium. The antibacterial activity of Iinoleic acid can be overcome by additions of cholesterol and soya lecithin to the medium. The four species and !WO subspecies of dairy Propionibacterium could be divided into !WO groups according to their high susceptibility to unsaturated fatty acids (P freudenreichii subsp shermanii and subsp freudenreichit) or low susceptibility (P acidipropionici, P jensenii and P thoeniJ). Nevertheless, this inhibitory action of free fatty acids was not observed in milk, retentate media or lactic curd. A total extraction of the milk lipids led to the recovery of this inhibitory effect on Propionibacterium. The possible modes of action of these molecules are discussed on the basis of the observed potassium effluxes and disturbances in the cell membranes.

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Rheological Evaluation of Maturing Cheddar Cheese

Cited by 402 publications

References 10 publications

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Rheological properties and maturation of New Zealand Cheddar cheese

Effects of free fatty acids on propionic acid bacteria

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