Effect of cheese pH and ripening time on model cheese textural properties and proteolysis

Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

“…Watkinson et al (1997) reported that the stiffness or modulus of deformability (M D ), which is defined as the slope of the stress-strain curve at the initial, linear low strain region, increased during Cheddar cheese maturation. Watkinson et al (2001) also reported a similar increase in the M D with the maturation of model cheese (there was no change in moisture, as the cheeses were sealed in polyethylene bags, and very little change in pH). An increase in the initial slope of the force-compression curve with age has also been reported in other studies (Creamer & Olson, 1982).…”

Physicochemical changes in a model protein bar during storage

“…A lubricated uniaxial compression test was adapted from methods described previously (Watkinson & Jackson, 1999;Watkinson et al, 1997Watkinson et al, , 2001. Each solidified cylindrical core of protein bar material was pushed out of its plastic tube with a wooden rod, forming a plug approximately 70 mm long.…”

Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate

“…A lubricated uniaxial compression test was adapted from methods described previously (Watkinson & Jackson, 1999;Watkinson et al, 1997Watkinson et al, , 2001. A cylindrical core of protein bar material was placed upright on a lubricated Teflon plate and then compressed vertically with a parallel lubricated Teflon plate attached to a TA.HD texture analyzer, equipped with a 500 N load cell (Stable Micro Systems, Godalming, UK) and driven by Texture Expert Exceed software (version 2.64, Stable Micro Systems).…”