Changes in the rheology and microstructure of processed cheese during cooking

Effect of temperature and chemical composition on processed cheese apparent viscosity

“…These interactions are responsible for the formation of a new cross-linked matrix (gelation) during cooling (Fox et al, 2000). All the above-mentioned changes that are characterized by the technical term ''creaming'' resulting an increase in viscosity by the time during processing (Alais, 1984;Lee et al, 2003;Meyer, 1973). For this reason the times of processing and measurements were held constant for all processed cheese samples.…”

“…Becker and Clemens (1955), Schulz and Hetzel (1960) and Meyer (1973) have reported consistency of processed cheese by the use of a Brabender Plastograph. Processed cheese apparent viscosity has been measured using a coaxial-cylinder viscometer (Kirchmeier, 1980;Kirchmeier, Weiss, & Kiermeier, 1978;Lee, Buwalda, Euston, Foegeding, & McKenna, 2003). Rotational viscometry using different kinds of rotor (T-spindle, perforated blades) has been applied in order to determine relative shear stress or maximum apparent viscosity of various types of cheeses and cheese analogues (Ennis, O'Sullivan, & Mulvihill, 1998;Guinee, Auty, & Fenelon, 2000a;Guinee, Harrington, Corcoran, Mulholland, & Mullins, 2000b;Guinee & O' Callaghan, 1997;Lee, Imoto, & Rha, 1978).…”

Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry

“…Previously, changes in cheese viscosity during processed cheese manufacture have been reported (Becker & Clemens, 1955;Heertje, 1993). Lee, Buwalda, Euston, Foegeding, and McKenna (2003) examined the change in rheology and microstructure of processed cheese during mixing. However, these authors pre-manufactured cheese in a cooker before measurement, thus a true examination of the changes in rheology over the entire cooking process was not shown.…”

Potential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese

“…Dimitreli et al (2005) and Dimitreli and Thomareis (2008) manufactured PC inside the vessel of a capillary tube viscometer and measured the viscosity before solidification. Lee et al (2003) transferred PC from a lab cooker to a rheometer and analyzed the viscosity profile and microstructural changes. Uniaxial compression and texture profile analysis were applied after manufacturing, usually at 15-20°C (Weiserová et al 2011;Bunka et al 2014;Nagyová et al 2014;Hladká et al 2014).…”