Cheddar and Cheshire Cheese Rheology

Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

“…At a given strain % in the linear viscoelastic region the value of G 0 was significantly greater than G 00 , indicating a dominant elastic character of the cheeses. Tunick et al (1990) reported similar results for Cheddar and Cheshire cheeses. G 00 , as in the case of G 0 , showed downward inflections at strains above the linear viscoelastic region.…”

“…All of the cheeses showed similar profiles characterized by a linear region exhibiting a constant value of G 0 at low strain %, followed by a sharp downward inflection in G 0 at larger strains. Tunick et al (1990) reported that the inflection suggests cheese body breakdown and that the amount of stress that the cheese can withstand before breakdown is evidenced by the shift of the inflection point. Furthermore, when strains exceed those of the linear viscoelastic region, bonds break-down and reform at different rates depending on structure network within cheeses, so that they exhibit different G 0 values.…”

Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)

“…The Ea values were obtained from the data in Table 4 and using equation 6 (45 ± 11, 61 ± 5 and 59 ± 7 kJ/mol for batches A, B and C respectively). The higher E a values for the B and C batches indicate that their micellar networks break down less easily than in A batch (Tunick, Nolan, Shieh, Basch, & Thompson, 1990). This is consistent with the higher values of parameters D f and Q, since their casein networks possess a large number of attractive interactions, and hence higher reticular extent and elastic character (Figures 2 and 3).…”

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality

“…The disc-shaped cheese samples were then transferred to plastic bags to prevent dehydration and stored at $5-6 1C for at least 2 h before testing. The cheese samples were glued to the bottom plate of the rheometer with cyanoacrylate to prevent slippage (Nolan, Holsinger, & Shieh, 1989;Tunick et al, 1990). To help prevent slippage from the top plate during testing, a serrated plate measuring system (MP31, 50 mm diameter) was used in the test (Rosenberg, Wang, Chuang, & Shoemaker, 1995).…”