The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
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Edward B Muliawan
The linear and non-linear viscoelastic properties and the effect of refrigerated storage on the rheological properties of three commercial mozzarella cheeses was studied. The linearity of the rheological behavior of mozzarella cheese increases with temperature because of the ability for the cheese to flow easier at higher temperatures as well as the lack of yield stress at elevated temperatures. The generalized Maxwell model parameters obtained from the linear viscoelastic data were found to describe the linear relaxation dynamics of the mozzarella cheese satisfactorily. It is also shown that the damping function of mozzarella cheese, which is a measure of the degree of non-linearity, can be described by a generalized Zapas model. Although, the different commercial mozzarella cheeses do not exhibit linear viscoelastic differences at room temperature, they do show significant differences at 60°C. The effect of refrigerated storage on the linear viscoelastic properties is brand-dependent and indicates structural differences among cheese samples. Finally it is shown that the dynamic moduli decrease with longer refrigerated storage due to proteolysis activities and/or weakening of the casein matrix.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Article
- Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
- Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
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- Composition Analysis of Litchi Juice and Litchi Wine
- Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
- The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
- Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
- Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
- Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
- Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
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- Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
- Hypothesis
- Hydration Kinetics of Rice Kernels under Vacuum and Pressure
- Letter to the Editor
- Effects of Pretreatments on Drying Characteristics of Button Mushroom
