Cheese

Olson, N.F.

doi:10.1002/9783527620920.ch9

Cited by 5 publications

(2 citation statements)

References 68 publications

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“…Gouda cheese is a ripened cheese and during its 1-2 month ripening period, various biological and chemical changes take place in the cheese, changing its flavor. Cheese flavor is extremely complex and has been the subject of extensive research, even at the textbook level 1) . However, there are only a few studies on the changes in mechanical properties during ripening.…”

Section: Effect Of Homogenization Treatment On Melt Behaviormentioning

confidence: 99%

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Effect of Homogenization Treatment of Raw Milk on the Rheological Properties of Gouda Type Cheese during the Ripening Period

Kaneda

Kaneko

Tochihara

et al. 2023

J. Soc. Rheol., Jpn

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The effects of homogenization treatment of raw milk on the physical properties of the produced Gouda-type cheeses were determined using rheological techniques. In this study, cheese samples were produced using well-controlled raw milk and production methods with and without the homogenization of raw milk. The fracture strength and frequency dependence of the dynamic modulus of the cheese samples were measured immediately after production until eight weeks of ripening. Both the fracture strength and modulus were lower immediately after production in samples homogenized than in samples with no homogenization. The rheological properties of the cheese samples varied throughout the ripening period, but especially around the 10th day of ripening, they showed irregular changes, suggesting that some changes occurred in the microstructure of the cheese during this period. These results suggests that the homogenization treatment of raw milk caused some changes in the structure of casein micelles and their network structures.

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Section: Effect Of Homogenization Treatment On Melt Behaviormentioning

confidence: 99%

“…Cheese is said to have been discovered by humans in 2000 BC, and over the years its production methods have been refined and approximately 2000 different types of cheese being enjoyed in different regions 1) . The principle of cheese production can be described as the colloidal destabilization phenomenon 2) .…”

Section: Introductionmentioning

confidence: 99%