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) 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 O’Mahony, J. A. Articles by Lucey, J. A. Search for Related Content PubMed PubMed Citation Articles by O’Mahony, J. A. Articles by Lucey, J. A.

A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese

J. A. O’Mahony^*,, P. L. H. McSweeney^* and J. A. Lucey^,1

^* Department of Food and Nutritional Sciences, University College, Cork, Ireland
Department of Food Science, University of Wisconsin, Madison 53706-1565

¹ Corresponding author: jalucey{at}facstaff.wisc.edu

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°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°C increased significantly with increasing concentrations of CCP, but the opposite trend was apparent at 20°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°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°C). These results support earlier studies that hypothesized that the concentration of CCP strongly modulates the rheological properties of cheese.

Key Words: Cheddar cheese • rheology • colloidal calcium phosphate

This article has been cited by other articles:

				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]

				C. A. Brickley, S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson, P. L. H. McSweeney, and J. A. Lucey Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases J Dairy Sci, January 1, 2008; 91(1): 39 - 48. [Abstract] [Full Text] [PDF]