Changes in the rheology and microstructure of processed cheese during cooking

S. K. Lee; R. J. Buwalda; S. R. Euston; E. A. Foegeding; A. B. McKenna

doi:10.1016/S0023-6438(03)00012-4

Changes in the rheology and microstructure of processed cheese during cooking

S. K. Lee, R. J. Buwalda, S. R. Euston, E. A. Foegeding, A. B. McKenna

Research output: Contribution to journal › Article › peer-review

86 Citations (Scopus)

Abstract

The 'creaming reaction' of a processed cheese can be traced by the change in its viscosity profile. The viscosity profile can be measured by shearing the processed cheese at a low but constant shear rate using a rheometer. We showed that this change in the viscosity profile during cooking occurred in processed cheese made from a typical formulation as well as from a fat-free model system. This indicated that the 'creaming reaction' is primarily a protein-based interaction, which takes places with or without the presence of fat. The observed viscosity profile can be explained in terms of changes in the protein structure of the molten processed cheese during processing. A model is proposed. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Original language	English
Pages (from-to)	339-345
Number of pages	7
Journal	LWT - Food Science and Technology
Volume	36
Issue number	3
DOIs	https://doi.org/10.1016/S0023-6438(03)00012-4
Publication status	Published - 2003

Keywords

Consistency
Creaming
Micrographs
Processed cheese
Viscosity

Access to Document

10.1016/S0023-6438(03)00012-4

Cite this

@article{5c3ef850d10e4040ad61a031a2d8fb03,

title = "Changes in the rheology and microstructure of processed cheese during cooking",

abstract = "The 'creaming reaction' of a processed cheese can be traced by the change in its viscosity profile. The viscosity profile can be measured by shearing the processed cheese at a low but constant shear rate using a rheometer. We showed that this change in the viscosity profile during cooking occurred in processed cheese made from a typical formulation as well as from a fat-free model system. This indicated that the 'creaming reaction' is primarily a protein-based interaction, which takes places with or without the presence of fat. The observed viscosity profile can be explained in terms of changes in the protein structure of the molten processed cheese during processing. A model is proposed. {\textcopyright} 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.",

keywords = "Consistency, Creaming, Micrographs, Processed cheese, Viscosity",

author = "Lee, {S. K.} and Buwalda, {R. J.} and Euston, {S. R.} and Foegeding, {E. A.} and McKenna, {A. B.}",

year = "2003",

doi = "10.1016/S0023-6438(03)00012-4",

language = "English",

volume = "36",

pages = "339--345",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

number = "3",

}

TY - JOUR

T1 - Changes in the rheology and microstructure of processed cheese during cooking

AU - Lee, S. K.

AU - Buwalda, R. J.

AU - Euston, S. R.

AU - Foegeding, E. A.

AU - McKenna, A. B.

PY - 2003

Y1 - 2003

N2 - The 'creaming reaction' of a processed cheese can be traced by the change in its viscosity profile. The viscosity profile can be measured by shearing the processed cheese at a low but constant shear rate using a rheometer. We showed that this change in the viscosity profile during cooking occurred in processed cheese made from a typical formulation as well as from a fat-free model system. This indicated that the 'creaming reaction' is primarily a protein-based interaction, which takes places with or without the presence of fat. The observed viscosity profile can be explained in terms of changes in the protein structure of the molten processed cheese during processing. A model is proposed. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

AB - The 'creaming reaction' of a processed cheese can be traced by the change in its viscosity profile. The viscosity profile can be measured by shearing the processed cheese at a low but constant shear rate using a rheometer. We showed that this change in the viscosity profile during cooking occurred in processed cheese made from a typical formulation as well as from a fat-free model system. This indicated that the 'creaming reaction' is primarily a protein-based interaction, which takes places with or without the presence of fat. The observed viscosity profile can be explained in terms of changes in the protein structure of the molten processed cheese during processing. A model is proposed. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

KW - Consistency

KW - Creaming

KW - Micrographs

KW - Processed cheese

KW - Viscosity

UR - http://www.scopus.com/inward/record.url?scp=0037241769&partnerID=8YFLogxK

U2 - 10.1016/S0023-6438(03)00012-4

DO - 10.1016/S0023-6438(03)00012-4

M3 - Article

SN - 0023-6438

VL - 36

SP - 339

EP - 345

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 3

ER -

Changes in the rheology and microstructure of processed cheese during cooking

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this