Rheological and textural behaviour of double cream cheese. Part II: Effect of curd cooling rate

Sánchez, Christian; Beauregard, Julie; Chassagne, M.-H.; Duquenoy, Albert; Hardy, J.

doi:10.1016/0260-8774(94)90114-7

Cited by 22 publications

(15 citation statements)

References 12 publications

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“…The flow curves of double cream cheeses cooled to 20ЊC and stored at 5ЊC were recorded in triplicate at 20ЊC using a coaxial cylinder rheometer (Sanchez et al, 1994a). The selected cooling temperature of 20ЊC is the usual cooling temperature in such industrial processes.…”

Section: Flow Curves Recordingmentioning

confidence: 99%

Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

Sánchez¹,

Beauregard²,

Bimbenet³

et al. 1996

Journal of Food Science

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As estimated on-line, the viscosity after cooling of double cream cheese curd containing heat-denatured WPC (DCC + ) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45ЊC to 24ЊC, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24ЊC to 15ЊC. The viscosity of DCC Ϫ (without heat-denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40ЊC to 15.5ЊC. The firmness of stored DCC + and DCC Ϫ , respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45ЊC to 15ЊC, and from 17.9N to 9.9N when cooled from 40ЊC to 15.5ЊC, as recorded by cone penetrometry. The structure of DCC + cooled to 15ЊC collapsed after penetrometry, and DCC + cooled to 20ЊC destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC + based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability.

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Section: Flow Curves Recordingmentioning

confidence: 99%

Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

Sánchez¹,

Beauregard²,

Bimbenet³

et al. 1996

Journal of Food Science

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“…The rheological properties of cream cheeses were mainly accessed by qualitative methods such as penetromehy [26], uniaxial compression [13,241 and extrusion [15,[27][28][29]. More fundamental results were obtained by quantitative methods such as viscosimetry and dynamic testing.…”

Section: Introductionmentioning

confidence: 99%

“…In recent studies [29,301, we showed that mixing of double cream cheese curd with salt and heat-denatured whey protein concentrate and dynamic cooling of the curd in heat-exchanger caused a decrease in firmness, elastic (G') and viscous (G") moduli, with an overall increase of viscous properties (increase of tan 6 = G"/G') of the cheeses after curd storage at 5 "C. There was a curd breakdown during processing which caused a decrease in the elastic interactions to the benefit of the viscous one. Moreover, greater dynamic cooling of curd (final temperature of cooling: 13 "C) caused strong instability at 5 "C of the final products.…”

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confidence: 98%

Rheological and microstructural characterization of double cream cheese

Sánchez¹,

Beauregard²,

Bride

et al. 1996

Nahrung

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SummaryF m e s s at 5 "C, dynamic viscoelastic moduli (G', G") and capillary extrusion profiles at 20 "C, were obtained on double cream cheese after the different steps of processing (curd obtention, mixing at 70 "C and 500 r.p.m. with heat-denatured WPC, heating at 85 "C, homogenizing at 20 MPa (1st stage) and 5 MPa (2nd stage) and cooling to 20 "C and 13 "C) and storage 7-9 days at 5°C. It was found that double cream cheese became f m e r and more elastic after heating and homogenization, although it became softer and more viscous after mixing and cooling. Transmission Electron Microscopy (EM) and cryo-Scanning Electron Microscopy (SEM) micrographs showed that rheology results could be related to aggregation (during heating and homogenization) and disruption (during cooling) of milk fat globule/ casein complexes. Dispersion of homogenization clusters after cooling, and aggregation of milk fat globules during storage caused double cream cheese structural instability to appear. It was suggested that the heterogeneity of capillary extrusion profiles could be quantified through application of fractal concepts and FOURIER analysis and related to structure and texture of double cream cheese.

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“…In this case, Herschel-Bulkley and Casson models are usually used to fit the rheological data (Ramaswamy and Basak, 1991;Tárrega et al, 2004). Yield stress was assigned to the maximum value of the flow curve for some semi-solid samples, such as cream cheese in Sanchez et al (1994) (Fig. 7.8b).…”

Section: Yield Stressmentioning

confidence: 99%

“…The assigned yield stresses are marked in figures. Adapted from Ramaswamy and Ak (1991), Sanchez et al (1994), Kealy (2006) and Doublier and Durand (2008). sample to flow a short distance because of a large zero-shear viscosity (>10 000 Pa · s) or a high resistance to deformation. Therefore, the applied stress on the semi-solid samples needs to reach a certain levela 'yield stress' -to make the sample flow with a measurable viscosity.…”

Section: Yield Stressmentioning

confidence: 99%