HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Interpretive Summary Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Prow, L. A. Articles by Metzger, L. E. Search for Related Content PubMed PubMed Citation Articles by Prow, L. A. Articles by Metzger, L. E.

Melt Analysis of Process Cheese Spread or Product Using a Rapid Visco Analyzer

MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Corresponding author: Lloyd E. Metzger; e-mail: lmetzger{at}umn.edu.

The objective of this study was to evaluate a rapid visco analyzer (RVA) method for measuring the melting characteristics of process cheese spread or product. The melt properties of 32 commercial process cheese spread and process cheese product samples from 4 manufacturers were analyzed with the RVA, tube melt test, texture profile analysis (TPA) hardness, and dynamic stress rheometry (DSR). For the RVA melt test, a 15-g disc of cheese was packed into the RVA canister and subjected to a heating, holding, and cooling profile during continuous mixing. During the test, the apparent viscosity was continuously measured and several data points (melt time, hot viscosity, time at 5000 cP during cooling, and solidification time) were collected from the viscosity vs. time curve. There was a high correlation (R² = 0.91) between the DSR melt temperature and the tube melt test. There was also a high correlation between the RVA melt time and the DSR melt temperature or the tube melt test (R² = 0.84 and 0.74, respectively). The RVA hot viscosity had a low correlation (R² < 0.44) with the DSR melt temperature and the tube melt test but had a high correlation (R² = 0.74) with DSR G'' at 85°C. The results of this study indicate that RVA melt analysis of process cheese spread/product is correlated with the results from other melt tests and is capable of measuring the melt properties quantified by other methods. The RVA melt test may also provide additional information on the melt characteristics of process cheese spread/product not measured in other tests.

Key Words: process cheese • melt analysis • rapid visco analyzer

Abbreviation key: DSR = dynamic stress rheometry, PCS = process cheese spread, PCP = process cheese product, RSD = relative standard deviation, RVA = rapid visco analyzer, TPA = texture profile analysis.

This article has been cited by other articles:

				S. K. G. Purna, A. Pollard, and L. E. Metzger Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate. J Dairy Sci, July 1, 2006; 89(7): 2386 - 2396. [Abstract] [Full Text] [PDF]

				R. Kapoor and L. E. Metzger Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer J Dairy Sci, October 1, 2005; 88(10): 3382 - 3391. [Abstract] [Full Text] [PDF]