These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Small strain oscillatory shear and microstructural analyses of a model processed cheese.
    Author: Bowland EL, Foegeding EA.
    Journal: J Dairy Sci; 2001 Nov; 84(11):2372-80. PubMed ID: 11768077.
    Abstract:
    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 degrees C and changes in moduli with cooling from 80 to 25 degrees C. Mechanical spectra at 80 degrees 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.
    [Abstract] [Full Text] [Related] [New Search]