Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese

Abstract

Imitation cheese was manufactured with various levels of pre-gelatinized maize starch. Melt characteristics were assessed by an empirical melt test, based on the Olson and Price method. Using dynamic rheology, the storage modulus (G9), the loss modulus (G0) and the loss angle (tan d) were measured as a function of temperature (22-100°C). Meltability decreased with increasing levels of starch. Maximum tan d values and the temperature at which they occurred decreased with increasing starch levels. A high correlation (r 2 = +0.96) was found between the maximum tan d values and meltability as assessed by the empirical method. Tan d may be a useful indicator of imitation cheese meltability.

Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

“…L'évaluation sensorielle est parfois utilisée [2,18]. Des méthodes plus fondamentales, non directement reliées à la perception du consommateur, ont également été proposées [2,14,20,23,26,31] : essais harmoniques sous balayage de température, viscosité élongationelle bi-axiale apparente, rhéométrie capillaire.…”

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…Complex viscosity (η*) refers to both elastic and viscous deformation response [26]. Generally, in the first stage of heating, Table 3 presents the effect of heating temperature on the tan δ value of processed cheese analogues prepared using 10 % AC with 2 % ADA or 10 % AC with 2 % HDP [22]. It gives an indication whether the material exhibits more liquid-like or solid-like behaviour [27].…”

“…Complex viscosity (η*) and loss tangent (δ) were evaluated as described by Mounsey and O'Riordan [22]. A PP35Ti (Ø 35 mm) parallel plate geometry, gap of 2.8 mm, strain of 5 %, rate of temperature sweep (1.2 °C min −1 ) and frequency of 1 Hz were used for all oscillatory measurements.…”

Article

“…They observed significant differences in the values of shear moduli, reflecting the harder, more brittle and crumbly nature of the cheese. Recently, Mounsey and O'Riordan [26] have found a correlation between the maximum tan d values and the meltability indices of imitation cheese. Dynamic rheology may be a useful fundamental method to assess the meltability of cheese products.…”

“…Dynamic rheological testing, which allows the characterisation of viscoelastic properties of materials [11], has been applied to cheese [2,26,36,39]. As mentioned by Guinee et al [14], there are few studies reporting on the functional properties of cheeses other than Mozzarella or Cheddar, or even analogue cheeses.…”