Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Abstract

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are primarily determined by the interaction of casein (CN) molecules. This review will discuss CN chemistry, how it is influenced by the cheese-making process, and how it impinges on the final product, cheese. We attempt to demonstrate that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese. The physical properties of cheese (as well as flavor) are influenced by a number of factors including: milk composition; milk quality; temperature; the rate and extent of acidification by the starter bacteria; the pH history of cheese; the concentration of Ca salts (proportions of soluble and insoluble forms); extent and type of proteolysis, and other ripening reactions. Our hypothesis is that these factors also control and modify the nature and strength of CN interactions. The approach behind the recently proposed dual-binding model for the structure and stability of CN micelles is used as a framework to understand the physical and chemical properties of cheese.

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

“…From d 11 to d 13 it increased at a rate of approximately 0.23 per day and exhibited an important increasing rate of 0.70 per day from d 13 to d 15, reaching a maximum of 9.17 ASN/TN% by day 15. ASN levels in this type of cheese were similar to those reported by other authors in fresh and 21 d ripened cheddar cheeses (Lucey, Johnson, & Horne, 2003;O'Mahony, Lucey, & McSweeney, 2005). ASN index showed highly significant differences within 15 d storage (p 5 0.01).…”

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

“…Casein molecules have the capability to interact with each other for good stretch; consequently, they should release stress which is applied and become pliable, i.e. should not break (Lucey et al 2003). It is known that for good stretching properties, relatively high concentrations of intact casein and critical concentrations of Ca and P are required (Lucey and Fox 1993).…”

“…Meltability is defined as the ease with which cheese flows or spreads upon heating (Muthukumarappan et al 1999). Interactions between casein molecules govern melting and stretching properties of cheese (Lucey et al 2003). Sodium promotes casein hydration and thus facilitates interactions between casein and entrapped fat globules which decreases meltability due to casein emulsification (Kinsella and Melachouris 1976).…”

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

“…A widespread consumption of processed cheese is due to its functional characteristics. Processed cheese has to comply with the requirements such as ability to form individual slices and melting in an assumed manner [2]. As a base for the production of processed cheese, natural cheeses are used, while processed cheese analogues are obtained through the partial or entire replacement of natural cheeses by milk or other proteins [3].…”