Elongational flow studies of set yogurt

Raphaelides, Stylianos N.; Gioldasi, Anastasia

doi:10.1016/j.jfoodeng.2004.10.008

Cited by 10 publications

(5 citation statements)

References 14 publications

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“…The results of Hyperbolic Contraction Flow measurement show a different behavior when extensional deformation is imposed, with the two flow curves having similar slopes and mozzarella a consistently higher viscosity than the imitation cheese. Similar results were reported for yoghurt extensional viscometry (Raphaelides & Gioldasi, 2005). An increased response to extensional deformation with the yoghurt content of casein was related to cross links between the casein molecules, which made the gel network more cohesive and resistant to compression.…”

Section: Discussionsupporting

confidence: 88%

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

Berta¹,

Muskens

Schuster³

et al. 2016

International Dairy Journal

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The rheology of mozzarella and imitation cheese was studied at the temperature of 60 ºC, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s-1. These conditions were chosen to replicate those experienced by the cheese during pizza baking and consumption. The extensional viscosity measurements were carried out by means of Hyperbolic Contraction Flow. The shear rheology results differed significantly for the two cheese materials and could be related to the structural observations made by confocal laser scanning microscopy (CLSM). The extensional flow curves were similar for both materials, with a higher extensional viscosity of the mozzarella compared to that of imitation cheese. The extensional viscosity is proposed to be connected to the experienced quality of a stringy pizza cheese.

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Section: Discussionsupporting

confidence: 88%

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

Berta¹,

Muskens

Schuster³

et al. 2016

International Dairy Journal

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“…Ak and Gunasekaran [47] have reported η + E values of around 800 kPa s (ε b = 0.015s −1 ) for young Mozzarella cheese at 30 °C, at 5 mm/min compression speed. Raphaelides and Gioldasi [48] reported η + E values of around 50-250 kPa s (ε b = 0.0065s −1 ) measured during lubricated squeezing flow (5 mm/min compression speed) for samples of set yogurt containing caseinates, skim milk powder or carrageenan salts at different levels.…”

Section: Lubricated Squeezing Flow Viscometrymentioning

confidence: 99%

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Chatziantoniou

Thomareis

Kontominas

2015

Eur Food Res Technol

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“…In the imperfect squeezing flow setup, where the lower plate is replaced by a shallow container, flow conditions are less well defined, and stress values (rather than viscosities) are used as consistency indices; in addition, stresses measured after relaxation for a certain period of time can be used as measures of yield stress. An attractive feature of squeezing flow viscometry is that the material to be tested is not broken down by the measuring system prior to testing, i.e., intact gels such as set yogurt can be tested (Raphaelides and Gioldasi 2005). Contrary to shear viscometry, slip is not a problem, but actually a prerequisite for a proper test.…”

Section: Sensory and Rheological Testing Of Yogurtsmentioning

confidence: 99%

Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

Janhøj¹,

Petersen²,

Frøst³

et al. 2006

Journal of Texture Studies

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With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low‐fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP‐containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).

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Elongational flow studies of set yogurt

Cited by 10 publications

References 14 publications

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

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