Effect of Compression Ratio on the Mechanical Properties of Cheese

Abstract

The effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.

Influence of compression parameters on mechanical behavior of mozzarella cheese

“…Imoto, Lee, and Rha () underscore that there is no single ideal compression rate to measure all the mechanical properties of cheese. Rosenthal () suggests that comparison between TPA results should only be valid if assay protocols were identical, including test geometry, compression speed, and compression percentage.…”

Influence de l'affinage sur les propriétés rhéologiques du camembert et du saint-paulin

“…Elles comprennent l'évaluation sensorielle, l'analyse microstructurale, les techniques instrumentales empiriques et les études du comportement rhéologique (Prentice, 1972). le développement des appareils d'essais universels, tels que l'instron UTM, a permis l'étude des caractéristiques rhéologiques des différents types de fromages (Shama et Sherman, 1973;Culioli et Sherman, 1976;lee et al, 1978; Vernon-Carter et Sherman, 1978;Chen et el., 1979;lmoto et al, 1979;Dickinson et Goulding, 1980;Eberhard et Fluckiger, 1981;Vassal et el., 1982). Une des techniques' les plus employées est la compression uni-axiale d'un échantillon entre des plaques parallèles.…”

Viscoelastic Property Changes in Cheddar Cheese During Ripening

“…The viscoelastic nature of cheese implies that the ratio of elastic to viscous characteristics is related to the time scale of deformation (Walstra and van Vliet, 1982;Walstra and Peleg, 1991). Cheese and Cheddar cheese rheology have been mainly studied using uniaxial compression (Chen et al, 1979;Imoto et al, 1979;Green et al, 1981;Amantea et al, 1986;Lin et al, 1987;Bertola et al, 1991), and the concept of texture profile analysis has been widely used (Bourne, 1982). Factors which affected cheese texture included composition, cheesemaking condition, and extent of proteolysis during ripening.…”