Viscoelastic Property Changes in Cheddar Cheese During Ripening

Rosenberg, M.; Wang, Z.; Chuang, Shih-Youeng; Shoemaker, Charles F.

doi:10.1111/j.1365-2621.1995.tb09846.x

Cited by 64 publications

(58 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…II) and h* (data not shown) decreased, but tan d and strain increased (data not shown) when the temperature increased. This result was in agreement with Rosenberg et al [30] who report that G' is affected by the temperature, the frequency and the cheese age. This can be attributed to the effect of temperature on protein-protein and proteinwater interactions [13,30].…”

Section: Dynamic Rheological Measurementssupporting

confidence: 93%

“…Dynamic low amplitude strain testing refers to the application of a continuously changing stress or strain [30,33]. This testing procedure is the most common dynamic method for the study of the viscoelastic behaviour of food [3,6,8,18,30,31].…”

Section: Introductionmentioning

confidence: 99%

“…The storage modulus (G'), the loss modulus (G'') and the complex viscosity (h*) decreased while strain and tan d increased as the temperature increased from 5 °C to 60 °C. Protein tryptophan emission spectra and vitamin A excitation spectra were recorded on cheese samples at 5,10,15,20,25,30,35, 40, 50 and 60 °C. For each cheese, the data sets containing fluorescence spectra and rheology data were evaluated using principal component analysis and factorial discriminant analysis.…”

mentioning

confidence: 99%

“…Cependant, on note un accroissement de la déformation et de la tangente de l'angle de perte, tan d, dans la même gamme de température. Les spectres d'émission des tryptophanes de protéines et les spectres d'excitation de la vitamine A ont également été enregistrés sur des échantillons de fromages à 5,10,15,20,25,30,35,40, 50 et 60 °C. Pour chaque type de fromage étudié, les données spectrales (tryptophanes et vitamine A) et les données rhéologiques ont été…”

unclassified

See 3 more Smart Citations

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

Karoui

Laguet

Dufour

2003

Lait

View full text Add to dashboard Cite

-Trends in the texture and structure as a function of temperature were determined for 2 hard cheeses (Comté and Emmental) and 1 semi-hard cheese (Raclette) using dynamic testing rheology and front-face fluorescence spectroscopy. The storage modulus (G'), the loss modulus (G'') and the complex viscosity (h*) decreased while strain and tan d increased as the temperature increased from 5 °C to 60 °C. Protein tryptophan emission spectra and vitamin A excitation spectra were recorded on cheese samples at 5,10,15,20,25,30,35, 40, 50 and 60 °C. For each cheese, the data sets containing fluorescence spectra and rheology data were evaluated using principal component analysis and factorial discriminant analysis. It was shown that the maps defined by principal components 1 and 2 discriminated cheese samples as a function of temperature whatever the data (dynamic testing rheology data or fluorescence spectra). In addition, the melting temperature of fats for the three cheeses determined from the dynamic rheology data and the vitamin A fluorescence spectra gave similar results, i.e., 30, 32 and 31 °C for Emmental, Comté and Raclette cheeses, respectively. Canonical correlation analysis was applied to cheese dynamic rheological measurements and tryptophan and vitamin A fluorescence spectral collections in order to measure the link between the groups of variables measured on the same samples. The rheology and fluorescence groups of variables were found to be highly correlated since the squared canonical coefficients for canonical variables 1 and 2 were higher than 0.94 and 0.49, respectively.Cheese / structure / texture / melting / fluorescence / rheology Résumé -La spectroscopie de fluorescence frontale : un outil pour l'étude de la fonte des fromages -Corrélations avec les données rhéologiques. L'évolution de la texture et de la structure de deux fromages à pâte pressée cuite (Comté et Emmental) et un fromage à pâte pressée non cuite (Raclette) en fonction de la température a été déterminée par des mesures rhéologiques (test d'oscillation) et par spectroscopie de fluorescence frontale. Le module d'élasticité (G'), le module de perte (G'') et la viscosité complexe (h*) diminuent lorsqu'on fait varier la température entre 5 et 60 °C. Cependant, on note un accroissement de la déformation et de la tangente de l'angle de perte, tan d, dans la même gamme de température. Les spectres d'émission des tryptophanes de protéines et les spectres d'excitation de la vitamine A ont également été enregistrés sur des échantillons de fromages à 5, 10, 15, 20, 25, 30, 35, 40, 50 et

show abstract

Section: Dynamic Rheological Measurementssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

unclassified

See 2 more Smart Citations

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

Karoui

Laguet

Dufour

2003

Lait

View full text Add to dashboard Cite

show abstract

“…Texture, besides appearance, fl avour and nutritional value, is the main quality factor of food products (Rosenberg et al, 1995). Cheese, as solid food, has viscoelastic nature, i.e.…”

mentioning

confidence: 99%

Changes in the force relaxation of Edam cheese during ripening

Nedomová¹

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

View full text Add to dashboard Cite

NEDOMOVÁ, Š.: Changes in the force relaxation of Edam cheese during ripening. Acta univ. agric. et silvic. Mendel. Brun., 2010, LVIII, No. 5, pp. 271-280 The present study was performed to determine the infl uence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress-relaxation test. In order to obtain some more detail inside on the cheese rheological behaviour a limited number of the mechanical tests under compression has been performed. The signifi cant eff ect of the loading rate has been demonstrated. The main aim was to describe the experimental results in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Results suggest that the tested cheeses behave like linear viscoelastic body. The fat content has no infl uence on the elasticity as well the viscosity of the cheese during its ripening.

show abstract

Changes in the rheological properties of cheddar cheese at different storage temperatures

Kim

Lee²,

Shin³

et al. 2015

Food Sci Biotechnol

View full text Add to dashboard Cite

Changes in the stress relaxation behavior of Cheddar cheese was measured at different storage temperatures (5-25 o C). A 3-element Maxwell model was used for calculation of instantaneous elastic, elastic, and viscous constants. As the storage temperature increased from 5 to 25 o C, rheological properties of instantaneous and equilibrium stresses, and instantaneous elastic, elastic, and viscous constants decreased. A master curve was constructed based on moving each stress relaxation curve horizontally on the basis of reference temperature (15 o C) with shift factors.The master curve of Cheddar cheese had a linear temperature dependency. The modulus of elasticity decreased as the storage temperature increased. The predicted shelf life and activation energy of Cheddar cheese at different storage temperatures were calculated using the Williams-LandelFerry equation. The activation energy was 50.25 kcal/mol, and the expected shelf life was 15 times longer when stored at 5 o C than at 15 o C.

show abstract

Viscoelastic Property Changes in Cheddar Cheese During Ripening

Cited by 64 publications

References 22 publications

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

Changes in the force relaxation of Edam cheese during ripening

Changes in the rheological properties of cheddar cheese at different storage temperatures

Contact Info

Product

Resources

About