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Journal of Dairy Science Vol. 84 No. 11 2372-2380
© 2001 by American Dairy Science Association ®
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Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese

E. L. Bowland 1 and E. A. Foegeding 2

1 Land O' Lakes, St. Paul, MN 55112
2 Department of Food Science, North Carolina State University, Raleigh 27695

The rheological and microstructural properties of a model processed cheese were investigated. The cheese contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl and 1 to 3% Na2HPO4 (DSP). Processing time (10, 20, or 30 min), DSP (1, 2, or 3%) and pH of the DSP-NaCl solution (5.4, 5.6, or 5.8) were adjusted to alter rheological properties.

Small-strain oscillatory shear rheological parameters that correlated with transitions previously observed by large-strain (fracture) properties were moduli at 8°C and changes in moduli with cooling from 80 to 25°C. Mechanical spectra at 80°C indicated cheeses containing less than 2.0% DSP were entangled macromolecular dispersions, and those containing more than 2.0% DSP were gels. A compilation of small strain results suggested samples could be divided into three basic rheological states.

A model describing the gel network is proposed based on the results of this investigation and large-strain (fracture) rheological properties. The model was based on increased breakdown of para-casein aggregates into amphiphilic molecules and rheological properties being related to the combination of para-casein aggregates and amphiphilic molecules.

Key Words: processed cheese • rheology • microstructure

Submitted on January 18, 2001
Accepted on June 20, 2001




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