Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin

The rheological properties of pasteurized and raw milk Cheddar cheese were studied using oscillatory dynamic measurements, and a specially designed rheometer fixture that prevented specimen slippage. Dynamic measurements within the linear viscoelastic range were made throughout ripening. Within-cheese changes, as related to ripening time, as well as between-cheese-type differences in G' and G" were observed. Differences in rheological characteristics were attributed to proteolytic activities in Cheddar cheese during ripening. Specific peptide profiles associated with proteolysis during ripening may affect cheese rheological properties.

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“…A decrease in both G' and G" with increasing temfor the G" results. perature was also reported by Hsieh et al (1993) on Mozzarella…”

Section: Dynamic Viscoelastic Measurementssupporting

confidence: 70%

Viscoelastic Property Changes in Cheddar Cheese During Ripening

Rosenberg

Wang

Chuang

et al. 1995

Journal of Food Science

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“…[36] Similar responses have been reported by other researchers, including melted cheese. [8,12,13,37] We found that both G′ and G″ decreased with increasing temperature due to thermal softening. But G′ decreased at a faster rate than G″, and the change was more pronounced for a regular-fat process cheese at a temperature of 50°C and lower frequencies.…”

Section: Frequency Sweep Test (Dynamic Viscoelastic Properties)mentioning

confidence: 92%

“…Diefes et al [12] performed dynamic tests to compare rheological properties of low-moisture, part-skim Mozzarella cheese subjected to freezing storage and refrigerated storage. Hsieh et al [13] used dynamic tests to evaluate effect of temperature on the functional properties of Mozzarella cheese containing various protein fillers. Venugopal and Muthukumarappan [14] studied the dynamic rheological properties of Cheddar cheese during heating and cooling (25°C to 60°C and back) with different fat and moisture levels for up to 24 weeks of aging.…”

Section: Introductionmentioning

confidence: 99%

Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling

Subramanian

Muthukumarappan

Gunasekaran

2006

International Journal of Food Properties

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The rheology of process cheese during heating and cooling was examined by measuring the transient and dynamic linear viscoelastic properties of regular fat, lower moisture and an 80% reduced-fat, higher moisture pasteurized process cheese from 10 to 50°C. The dynamic (stress and frequency sweep) and transient (creep and recovery) rheological properties of the reduced-fat process cheese were found to be higher than that of regular-fat process cheese, indicating that fat content changed rheological properties more than moisture content. The temperature-dependent frequency dispersions of storage and loss moduli (dynamic mechanical spectra) were fitted with a power-law model, and master curves (at a reference temperature of 30°C) and shift factors were obtained by shifting the temperaturedependent frequency dispersion of dynamic mechanical spectra. The relaxation spectra (moduli, viscosities and relaxation times) of both cheeses were obtained from the master curves using the generalized Maxwell model and nonlinear regression. The viscosity distribution of corresponding Maxwell model elements were higher for the reduced-fat cheese by a factor of 1.6-4.7 compared to the regular-fat cheese, indicating that the higher moisture content in the reduced-fat process cheese did not loosen the protein matrix or soften the cheese even though higher moisture is recommended to cheese manufacturers in order to compensate for some textural defects in reduced-fat cheeses.

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“…Fat has been replaced with other ingredients in making low fat cheeses. Mozzarella cheese containing soy protein produced strong gel networks as indicated by highest compressive stress, showing that soy protein functioned like an increase in casein rather than a decrease in fat (Hsieh et al, 1993). Though egg, whey and caseinate significantly influenced the magnitude of G and G , they showed no effect on compressive stress.…”

Section: Uniaxial Compressionmentioning

confidence: 81%