Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese

Graiver, Natalia Gisel; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí

doi:10.1111/j.1365-2621.2004.tb13364.x

Cited by 44 publications

(42 citation statements)

References 25 publications

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“…The negative correlation indicates that when MI increased the rheological parameter a decreased. This observation reaffirms the importance of proteins in cheese texture that was previously published by other authors [2,5,24]. The proteolysis of LFSC produced an increase in the pH 4.6-soluble nitrogen compounds that cannot contribute to the protein network.…”

Section: Kinetic Analysis Of Rheological Parameterssupporting

confidence: 77%

“…According to Gravier et al [5], tan δ can be used to indicate the strong relationship between the viscous behavior and the degree of casein hydrolysis. Values of tan δ of LFSC were between 0.3 and 0.55, indicating that elastic properties predominate at any ripening time.…”

Section: Mechanical Spectramentioning

confidence: 99%

“…During ripening, the changes in pH, moisture content and salt concentration can affect textural characteristics of cheeses [17]. For this reason, correlations between rheological parameters and physicochemical properties of cheeses over ripening of commercial cheeses have been reported [2,5,24].…”

Section: Introductionmentioning

confidence: 99%

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Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2010

Dairy Sci. Technol.

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-The change in the viscoelastic behavior over ripening of a commercial low-fat soft cheese was investigated. Twelve low-fat soft cheeses that contained microparticulated whey proteins as fat mimetics (Simplesse ® ) were obtained from a local factory and stored at 6°C. Three of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties such as pH, moisture content, salt concentration and maturation index (MI) were determined. Frequency sweeps were performed in the range of 0.01-10 Hz at 20°C and the region of linear viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from 5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to 8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic parameters derived from both models decreased with ripening time and at the same kinetic rate, showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and physicochemical properties were correlated using one of the parameters derived from the power-law model, and the results indicated that correlations improved when MI was included in the model. low-fat soft cheese / viscoelasticity / physicochemical properties / ripening Les propriétés physicochimiques telles que le pH, la teneur en humidité, la concentration en sel et l'index de maturation ont été détermi-nées. Des balayages de fréquence dans la zone 0,01-10 Hz ont été réalisés à 20°C et la région de viscoélasticité linéaire a été déterminée en réalisant des balayages en contrainte. La dépendance à la fréquence des modules élastique et visqueux a été modélisée par la loi de puissance et les équations de Maxwell. La teneur initiale en humidité était de 52,80 ± 0,46 % et ne variait pas de façon significative au cours de l'affinage. La teneur en sel était de 0,41 ± 0,01 % le 1 er jour et augmentait significativement au cours de la maturation. Le pH diminuait de 5,27 ± 0,03 le 1 er jour à 5,11 ± 0,03 le 48 e jour, tandis que l'index de maturation augmentait de 3,60 ± 0,67 le 1 er jour à 8,66 ± 1,05 le 48 e jour. Le fromage à pâte molle allégé en matière grasse contenant les protéines de lactosérum avait un comportement viscoélastique linéaire au cours du test dynamique à des contraintes inférieures à 630 Pa. En général, les paramètres viscoélastiques dérivés des deux modèles diminuaient au cours de l'affinage et avec la même cinétique, ce qui montre que l'affinage contribuait aux changements de structure de la matrice fromagère. Les propriétés rhéologiques et physico-chimiques étaient corrélées en utilisant un des paramètres ...

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Section: Kinetic Analysis Of Rheological Parameterssupporting

confidence: 77%

Section: Mechanical Spectramentioning

confidence: 99%

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Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2010

Dairy Sci. Technol.

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“…The samples were fixed with Carnoy fluid at 4°C for 24 hr and dehydrated using gradually increasing concentrations of ethyl alcohol (Graiver et al, 2004). The fixed and dehydrated samples were mounted on aluminum stubs using a double sided tape and then coated with a layer of gold (40-50 nm), allowing for surface and cross-section visualization.…”

Section: Microstructurementioning

confidence: 99%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

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“…Particularly, the large differences between G' and G" were observed for OBC, which suggested that the material should be classified rheologically as elastic gels (Lee & Inglett 2006;Lai & Cheng, 2004). It is known that if G' > G", the materials exhibited a viscoelastic solids behavior and the deformation on the linear range will be essentially elastic or recoverable (Gravier et al, 2004). The highest storage G' and loss G" moduli values were observed for OBC among all samples, indicating OBC had the greatest viscoelastic properties, which were contributed by the network forming with strong amylose and amylopectin interactions of OBC.…”

Section: Rheological Propertiesmentioning

confidence: 99%

The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

Liu¹,

Chen²,

Inglett³

et al. 2017

JFR

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Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

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Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese

Cited by 44 publications

References 25 publications

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

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