JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 73 No. 7 1671-1675
© 1990 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tunick, M. H.
Right arrow Articles by Holsinger, V. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Tunick, M. H.
Right arrow Articles by Holsinger, V. H.

Cheddar and Cheshire Cheese Rheology

M. H. Tunick 1, E. J. Nolan 1, J. J. Shieh 1, J. J. Basch 1, M. P. Thompson 1, B. E. Maleeff 1, and V. H. Holsinger 1

1 US Department of Agriculture, ARS, Eastern Ragional Research Center, Philadelphia, PA 19118

Textural differences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 60-wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obtained varied with age and type of cheese. Other analytical techniques showed differences between the samples but were not suitable for distinguishing one type of cheese from the other.

Key Words: rheology • viscosity • cheese

Submitted on October 5, 1989
Accepted on January 24, 1990




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
J. Choi, D. S. Horne, M. E. Johnson, and J. A. Lucey
Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese
J Dairy Sci, February 1, 2008; 91(2): 513 - 522.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
J. A. O'Mahony, P. L. H. McSweeney, and J. A. Lucey
A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.
J Dairy Sci, March 1, 2006; 89(3): 892 - 904.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
N. Dabour, E. Kheadr, N. Benhamou, I. Fliss, and G. LaPointe
Improvement of Texture and Structure of Reduced-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactococci
J Dairy Sci, January 1, 2006; 89(1): 95 - 110.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
M. H. Tunick and D. L. Van Hekken
Torsion Gelometry of Cheese
J Dairy Sci, November 1, 2002; 85(11): 2743 - 2749.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by the American Dairy Science Association ®.