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Zad Bagher Seighalani F, Joyner H, Ross C. Relationships among rheological, sensory, and wear behaviors of cheeses. J Texture Stud 2020; 51:702-721. [PMID: 32557674 DOI: 10.1111/jtxs.12547] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 06/09/2020] [Indexed: 11/30/2022]
Abstract
Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear, strain sweeps at different temperatures (5, 15, and 25°C), and large-strain compression at room temperature (22 ± 2°C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% fat-in-dry-matter aged for different periods (15, 30, 45, and 60 d). Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. Overall, fat content, testing temperature, and aging time had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss showed negative correlations with critical strain (γc ), critical stress (σc ), complex modulus (G* ), and fracture stress, but had positive correlations with phase angle (δ) and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and had significant correlations with mass loss at high normal force and sliding speed. This study showed that rheology and sensory data can be used to provide fundamental information on the wear behaviors of cheese and other soft materials.
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Affiliation(s)
| | - Helen Joyner
- School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - Carolyn Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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Ozbekova Z, Kulmyrzaev A. Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sharma P, Munro PA, Dessev TT, Wiles PG. Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sharma P, Dessev TT, Munro PA, Wiles PG, Gillies G, Golding M, James B, Janssen P. Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Patarin J, Galliard H, Magnin A, Goldschmidt B. Vane and plate–plate rheometry of cheeses under oscillations and large strains: A comparative study and experimental conditions analysis. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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YANG XIN, ROGERS NEALROBERT, BERRY TRISTANKENDRICKS, FOEGEDING EDWARDALLEN. MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00283.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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OLIVARES MARÍALAURA, ZORRILLA SUSANAE, RUBIOLO AMELIAC. RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME. J Texture Stud 2009. [DOI: 10.1111/j.1745-4603.2009.00183.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Çelik SE, Özyürek M, Altun M, Bektaşoğlu B, Güçlü K, Berker KI, Özgökçe F, Apak’ R. Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: ‘Otlu Peynir’. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701594210] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Esin Çelik
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - Mustafa Özyürek
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - Mehmet Altun
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - Burcu Bektaşoğlu
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - Kubilay Güçlü
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - K. Işıl Berker
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
| | - Fevzi Özgökçe
- b Yüzüncüyıl University, Faculty of Science & Art, Department of Biology , Van, Turkey
| | - Reşat Apak’
- a Istanbul University, Faculty of Engineering, Chemistry Department , Avcılar, İstanbul, Turkey
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Biswas A, Muthukumarappan K, Metzger L. Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701558645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Chevanan N, Muthukumarappan K. Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701580409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Biswas A, Muthukumarappan K, Metzger L. Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701329369] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Chevanan N, Muthukumarappan K. Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening. J Food Sci 2007; 72:E168-76. [DOI: 10.1111/j.1750-3841.2007.00330.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Subramanian R, Muthukumarappan K, Gunasekaran S. Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600596571] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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O'Mahony JA, McSweeney PLH, Lucey JA. A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese. J Dairy Sci 2006; 89:892-904. [PMID: 16507683 DOI: 10.3168/jds.s0022-0302(06)72154-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A novel model system was developed for studying the effects of colloidal Ca phosphate (CCP) concentration on the rheological properties of Cheddar cheese, independent of proteolysis and any gross compositional variation. Cheddar cheese slices (disks; diameter = 50 mm, thickness = 2 mm) were incubated in synthetic Cheddar cheese aqueous phase solutions for 6 h at 22 degrees C. Control (unincubated) Cheddar cheese had a total Ca and CCP concentration of 2.80 g/100 g of protein and 1.84 g of Ca/100 g of protein, respectively. Increasing the concentration of Ca in the synthetic Cheddar cheese aqueous phase solution incrementally in the range from 1.39 to 8.34 g/L significantly increased the total Ca and CCP concentration of the cheese samples from 2.21 to 4.59 g/100 g of protein and from 1.36 to 2.36 g of Ca/100 g of protein, respectively. Values of storage modulus (index of stiffness) at 70 degrees C increased significantly with increasing concentrations of CCP, but the opposite trend was apparent at 20 degrees C. The maximum in loss tangent (index of meltability/flowability) decreased significantly with increasing concentration of CCP, and there was no significant effect on the temperature at which the maximum in loss tangent occurred (68 to 70 degrees C). Fourier transform mechanical spectroscopy showed the frequency dependence of all of the cheese samples increased with increasing temperature; however, solubilization of CCP increased the frequency dependence of the cheese matrix only in the high temperature region (i.e., >35 degrees C). These results support earlier studies that hypothesized that the concentration of CCP strongly modulates the rheological properties of cheese.
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Affiliation(s)
- J A O'Mahony
- Department of Food and Nutritional Sciences, University College, Cork, Ireland
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UDAYARAJAN C, LUCEY J, HORNE D. USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE. J Texture Stud 2005. [DOI: 10.1111/j.1745-4603.2005.00029.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lee MR, Johnson ME, Lucey JA. Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese. J Dairy Sci 2005; 88:3798-809. [PMID: 16230685 DOI: 10.3168/jds.s0022-0302(05)73065-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or from whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered to produce cheeses with different total Ca contents and low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) Ca in cheese was measured by cheese juice method, buffering by acid-base titration, rheological properties by small amplitude oscillatory rheometry, and melting properties by UW-Melt Profiler. The INSOL Ca content as a percentage of total Ca in all cheeses rapidly decreased during the first week of aging but surprisingly did not decrease below approximately 41% even in cheeses with a very low pH (e.g., approximately 4.7). Insoluble Ca content in cheese was positively correlated (r = 0.79) with cheese pH in both RO and nonRO treatments, reflecting the key role of pH and acid development in altering the extent of solubilization of INSOL Ca. The INSOL Ca content in cheese was positively correlated with the maximum loss tangent value from the rheology test and the degree of flow from the UW-Melt Profiler. When cheeses with pH <5.0 where heated in the rheometer the loss tangent values remained low (<0.5), which coincided with limited meltability of Cheddar cheeses. We believe that this lack of meltability was due to the dominant effects of reduced electrostatic repulsion between casein particles at low pH values (<5.0).
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Affiliation(s)
- M-R Lee
- Department of Food Science, University of Wisconsin-Madison, Madison 53706, USA
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Joshi NS, Muthukumarappan K, Dave RI. Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-120026060] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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