Identification of factors affecting wear behavior of semi-hard cheeses (original) (raw)
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Invited Review: Sensory and Mechanical Properties of Cheese Texture1
J Dairy Sci, 2007
Instrumental mechanical properties (instrumental tests that measure force and deformation over time) of cheese and cheese texture (sensory perception of cheese structure) are critical attributes. Accurate measurement of these properties requires both instrumental and sensory testing. Fundamental rheological and fracture tests provide accurate measurement of mechanical properties that can be described based on chemical and structural models. Sensory testing likewise covers a range of possible tests with selection of the specific test dependent of the specific goal desired. Establishing relationships between instrumental and sensory tests requires careful selection of tests and consideration and analysis of the results. A review of these tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.
Relationship between Sensory and Instrumental Hardness of Commercial Cheeses
Journal of Food Science, 2002
The effect of deformation (10% to 90%) and deformation rate (0.2 to 10 mm/s) on both maximum compression force and correlation between sensory and instrumental measurements of hardness were investigated for 26 commercial cheeses. Log-linear regression models were used to model the relationship between deformation rate and maximum compression force and fitted well to the relationship, indicating that maximum compression force is a log linear function of deformation rate. Deformation had a large effect on the correlation between sensory and instrumental hardness, while deformation rate had a small effect. The optimal deformation and deformation rate for the maximum correlation were 70% to 90% and 1.0 mm/s, respectively. This implies that an optimal combination of deformation and deformation rate can be used for maximizing the correlation between sensory and instrumental hardness for cheese products.
Measurement of the Hardness and Mouthfeel of Cheese Using a Sliding Pin Consistometer
Journal of Texture Studies, 1986
A sliding pin consistometer (SPC) was used to differentialfe between six commercial cheese products, including a hard, mature Cheddar and a soft, cream cheese, at a number of temperatures in the range 0.8 to 25.0"C. Average force values (Ff, decreased with increasing temperature and with decreasing relative cheese hardness. Measurements were also made on six Cheddar cheeses with a range of salt to moisture (s h) ratio (2.95 x I @' to 5.57 X 1 @=) at a sample temperature of I6 "C at maturation periods of 22, 58, 100 and 183 days. A punel of 27 adults scored the hardness and mouthfeel of these samples at these maturation periods using 9-point scoring scales. The SPC discriminated between samples and maturation periods and was more discriminating than the subjective evaluation of panelists. Mean Ff values decreased with maturation and increased linearly with increasing s/m. Panelists' hardness scores increased with s/m but were not influenced significantly by maturation. Mouthfeel increased with maturation and was a maximum at a slm of between 4.36 X lo2 and 4.57 X 1P2. The SPC provides objective information that could be useful in assessing the effiect of treatment on cheese.
International Dairy Journal, 2000
Cheddar cheeses with the di!erent fat contents were made in triplicate and ripened at 43C for 30 d and at 73C for the remainder of the 180-d investigation period. The cheeses were designated: full-fat (FFC), 300 g kg\; reduced-fat (RFC), 219 g kg\; half-fat (HFC), 172 g kg\; and low-fat (LFC), 71.5 g kg\. A decrease in the fat content from 300 to 4172 g kg\ resulted in signi"cant (P(0.05) decreases in contents of moisture in non-fat substance and pH 4.6 soluble N (expressed as % total N), and increases in the contents of moisture, protein, intact casein and free amino acids. Reduction in fat content resulted in an increase in the volume fraction of the casein matrix and a decrease in the extent of fat globule clumping and coalescence. The mean values of fracture stress and "rmness for the FFC were signi"cantly lower than those of the RFC and HFC, which had similar values; the values for the LFC exceeded the limits of the test and were markedly higher than those of the other cheeses at all times. On baking the cheese, reduction in fat content resulted in signi"cant increases in the mean melt time (time required for shred fusion) and apparent viscosity and a decrease in the mean #owability of the melted cheese. The stretchability of the FFC increased most rapidly and, at &15 and 30 d, attaining mean values which were signi"cantly higher than those of the other cheeses. Thereafter the stretchability of the FFC decreased progressively to values that were signi"cantly (i.e., at 150 d) or numerically (i.e., at 180 d) lower than those of the RFC and HFC. At ripening times 515 and 490 d, the stretchability of the LFC was signi"cantly lower than that of the RFC, and signi"cantly or numerically lower than the HFC.
Relationships among rheological and sensorial properties of young cheeses
Journal of dairy science, 2003
This study investigated the sensory and rheological properties of young cheeses in order to better understand perceived cheese texture. Mozzarella and Monterey Jacks were tested at 4, 10, 17, and 38 d of age; process cheese was tested at 4 d. Rheological methods were used to determine the linear and nonlinear viscoelastic and fracture properties. A trained sensory panel developed a descriptive language and reference scales to evaluate cheese texture. All methods differentiated the cheeses by variety. Principal component analysis of sensory texture revealed that three principal components explained 96.1% of the total variation in the cheeses. The perception of firmness decreased as the cheeses aged, whereas the perception of springiness increased. Principal component analysis of the rheological parameters (three principal components: 87.9% of the variance) showed that the cheeses' solid-like response (storage modulus and fracture modulus) decreased during aging, while phase angle...
Rheological properties and maturation of New Zealand Cheddar cheese
Le Lait, 1997
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. cheese maturation / rheological property / fracture property / composition / Cheddar cheese Résumé-Propriétés rhéologiques et maturation du fromage de Cheddar de Nouvelle-Zélande. On a déterminé J'évolution, en fonction du temps d'affinage, de la déformation à la fracture, du module de déformabilité et des propriétés chimiques du fromage de Cheddar, fabriqué à l'usine pilote de l'Institut de recherches laitières de Nouvelle-Zélande. La déformation apparente à la fracture du Cheddar augmentait pendant les 14-28premiers jours, et diminuait ensuite. La teneur en caséine asl diminuait régulièrement pendant l'affinage et la teneur en azote non protéique aug-Oral communication at the IDF Symposium 'Ripening and Quality of Cheeses',
Rheology , texture and meltability of different types of cheese
2018
A MCR301 rheometer from Anton Paar, fitted with a PP50 plate/plate system was used to investigate the rheological properties of some cheeses. The test conditions were relevant to cheese melting during preparing of typical food dishes. Both initial elastic modulus, stress and strain at the limit of the linear viscoelastic region, were measured before and after heat treatment of the cheeses. The cheeses were heated from 20 ○C to 90○C at a rate of 0.5 ○C/minute, and then cooled to 20○C at the same rate. The storage modulus, G', as a function of temperature, was measured to characterize changes in the stiffness of the cheese with temperature. Heat treatment caused large variations in the measured parameters. Low fat cheeses behaved very different from full fat cheeses. The results show significant differences between the chosen cheeses on all the measured parameters. INTRODUCTION Large amounts of cheese are used in food as an ingredient in various food retail applications. In these ...
“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue
Foods, 2019
The objective of the present editorial to critical synopsize articles that make up the Special Issue “Cheese: Technology, Compositional, Physical and Biofunctional Properties.” The published research papers are multidisciplinary studies which refer to some of the most important sub-topics of Cheese Science and Technology. They present the results of experimental studies and analyses that can be further exploited by academia and cheese producers.
Sensory and mechanical aspects of cheese texture
International Dairy Journal, 2003
Producing high quality dairy products requires precise control over factors determining product appearance, flavor and texture. Food texture is analyzed by descriptive sensory analysis. This method uses terms that depict the textural sensations perceived from first bite through mastication and swallowing. One component of sensory texture is mechanical properties, which are determined by empirical or fundamental methods. However, if one wants to understand the molecular basis of texture, then fundamental tests are required. Fundamental rheological properties are linked to network models, such as those for rubber elasticity or filled gels. These models predict how network interactions will alter rheological properties, providing a link from molecular interactions to sensory texture. In general, sensory and rheological terms that relate to the overall firmness and resiliency of cheese are highly correlated. However, sensory terms that describe the breakdown pattern, adhesiveness and cohesiveness of cheese, are weakly, if at all, correlated with rheological properties. r
Acta Scientiarum Polonorum Technologia Alimentaria
Background. The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk. In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers. The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. Materials and methods. The research materials consisted of 15 cheese batches, produced from October to December. Cheese samples were collected at several ripening stages (RS): day 1 th , 14 th , 30 th and 60 th. Bulk milk was subjected to standard procedures applied during Gouda cheese production. Fat was extracted from the cheese, the content of which was estimated on the basis of fat values. The intensity of proteolysis was determined by the content of soluble nitrogen and nitrogen recovery. The data was statistically compiled using the ANOVA mixed model. The influence of the ripening stage, differences between means and the correlation coefficient values were estimated at P ≤ 0.05. Results. The results confirmed that ripening stage has a strong influence on the increase in dry matter content and nitrogen solubility and the decrease in fat content in cheese. Assessment of proteolytic changes (the proportion of soluble nitrogen, NS) indicates an increased dynamic of changes from day 30 th of ripening. This index was correlated with casein and dry matter content. However, the amount of nitrogen recovered in cheese (NR) was most strongly correlated with protein content in the product and casein content in bulk milk. The ripening time was related to the melting properties and hardness of the cheese, as evidenced by the values of the correlation coefficient (0.394 and 0.489). Both characteristics were also related to the fat content in milk and in cheese (-0.286 to-0.427). Moreover, hardness was correlated with the proportion of protein, dry matter and casein in milk (0.326-0.762). The influence of RS on the increase in the acid and saponification values of fat contained in the cheese was usually observed from the 30 th day of ripening (0.512 and 0.535). These changes were accompanied by a decrease in fat content (r =-0.247 and-0.364).