Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping

Abstract

A variety of 25 commercial cheese were analyzed by means of four different methods to evaluate thermophysical parameters in order to estimate methods with high potential to differentiate between cheese varieties. Rheological properties of different temperatures were obtained by a dynamic oscillatory shear test. Furthermore, stretchability, meltability and the formation of free oil were obtained. Principal component analysis was applied to the data set to receive a mapping of the cheese. A reduction of the analyzed parameters to three principal components accounting for 76.3% of the total variation was achieved, indicating that the methods are well suited to characterize the cheese samples. Mapping of the obtained scores points out gaps and indicates missing products. This was demonstrated by including different experimental cheese with modified manufacturing protocols to the data set. Therefore, mapping supports cheese producers to design new products with specified characteristics by influencing the manufacturing protocol. PRACTICAL APPLICATIONSMapping of different commercial cheese visualizes cheese products in terms of thermophysical properties. This identifies missing products and supports accelerated product development by creating products with defined properties by influencing the manufacturing protocol. Furthermore, the availability of reliable methods and parameters to describe the thermophysical properties of cheese is of major importance for the cheese manufacturer in terms of quality management and characterizing cheese. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 440 Journal of Texture Studies 45 (2014) 440-451

Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

“…Similar results have been found by Solhi et al (2020), who reported tan δ values greater than one in processed cheeses at temperatures between 57.5-59.7 °C, and by Pastorino et al (2002), who attributed these changes to the modifications suffered by the cheese structure with the increase of temperature, causing changes in the scope and nature of the protein interactions. Other works where similar behaviors are reported includes the American processed cheese (Lu et al, 2002), Gouda type cheese (Schenkel et al, 2013), Gruyere, Raclette, Edam, Brie and Mozzarella cheeses (Schenkel et al, 2014), Cheddar cheese (Brickley et al, 2007), processed cheese (Hosseini-Parvar et al, 2015) and Mexican Manchego cheese (Lobato-Calleros et al, 2003).…”

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

“…The flowability was conducted via Schreiber test according to Schenkel et al (2014). A cheese disc with defined diameter and height was heated for 8 min at 232°C.…”

Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study

“…Dynamic oscillatory shear measurements were conducted on a rheometer (Physica MCR 301, Anton Paar, Ostfildern, Germany) via temperature sweep experiments according to Schenkel et al (2014). Temperature increased during the measurement from 20 to 80°C at 3°C.min −1 at a constant deformation strain of 0.002 and a constant frequency of 1 Hz.…”

“…However, the values for European Emmental cheese were fairly low, indicating a firmer structure and reduced meltability. Schenkel et al (2014) analysed 24 different commercial cheese types (one Emmental cheese sample and four Swiss-type cheese samples) and obtained tan δ max values from 2.46 to 3.46 for Swiss-type cheeses (Emmental cheese=3.12). Differences can be explained by variations in the manufacturing process such as scalding temperature, curd washing and brining duration.…”

“…increased scalding temperatures lead to increased dry matter (Kammerlehner 2009), which in turn influences the melt behaviour. During heating, the cheese fat melts, which causes the protein network to break down due to lubrication of the protein strands and increases meltability (Guggisberg et al 2007;Schenkel et al 2014). …”