Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products

Nöbel, Stefan; Hahn, Christian; Hitzmann, Bernd; Hinrichs, Jörg

doi:10.1016/j.idairyj.2014.06.001

Cited by 14 publications

(2 citation statements)

References 31 publications

(48 reference statements)

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“…According to Nöbel et al . () and Senge and Blochwitz (), the network formation during fermentation and the destruction of the created gel via concentration and further mechanical treatments in the downstream process determine the structure of fermented dairy products. The formed microgel particles then remain suspended in the serum phase forming thus the next potential structural level.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Dang

Pombo

Kulozik

2019

Int J of Dairy Tech

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Water mobility changes during a structure building reaction of full‐fat cream cheese were studied by applying low‐resolution nuclear magnetic resonance. A significant decrease in mobility (T2 relaxation times from 148 to 116 ms) was found in the mobile water phase during texture building. Furthermore, the results were compared to forced synaeresis of the same cheese, which was determined by applying a multistep centrifugation method. The plotted forced synaeresis results displayed the inverse shape of the structure building reaction: ~14.6% at the beginning (0 min), ~7.4% at peak (47 min) of the reaction and ended with ~9.9% (126 min).

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Section: Introductionmentioning

confidence: 99%

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Dang

Pombo

Kulozik

2019

Int J of Dairy Tech

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“…The relaxation behavior can also be derived from oscillatory frequency sweep (Subramanian and Gunasekaran ; Nöbel et al . ) or creep‐recovery tests (Olivares et al . ).…”

Section: Introductionmentioning

confidence: 99%

Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese

Bähler

Nägele

Weiß

et al. 2015

Journal of Texture Studies

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Production of pasta-filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation of this process on small scale was conducted with cheese curd cubes of 10 3 10 3 10 mm. Stretching was initiated with a texture analyzer and a custom-built geometry in a water bath at 60C. Three parameters were varied: compression rate, pretempering time before compression and duration of compression. The force decline during compression was linearized to receive time independent parameters k 1 (y-axis intercept), k 2 (slope) and stress relaxation (SR). Further, relaxation time (RT) and Deborah number (De) were calculated. The RT decreased from 2 to 0.6 s with a temperature increase from 40 to 60C. The SR after 20 s of compression increased from 10 to 23% with increasing temperature due to network formation as shown by confocal laser scanning microscopy. Anisotropy increased with decreasing De. PRACTICAL APPLICATIONSWhen producing pasta-filata cheese, time and temperature behavior of cheese curd has to be considered during plasticization to obtain the typical fibrous structure. Conclusions for the industry are: (1) plasticization needs time (preheating) as heat transfer in the curd is slow; (2) relaxation of the soft material limits anisotropic structuring; (3) with increasing temperatures relaxation time (RT) decreases, and the process time for stretching can be shortened; and (4) structural changes in the microgel particles during heating induce a continuous protein network with elastic properties which is typical for pasta-filata cheese production. These results indicate that pasta-filata cheese with less strings when manually teared, or less anisotropy when visualized by confocal laser scanning microscopy can be modified by adapting the process parameters. Fibrous, anisotropic structure (stringiness) is claimed to be enhanced with increasing residence times and/or higher process temperatures during the stretching process.

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Microstructural Aspects of Yogurt and Fermented Milk

Prasanna

Ranadheera

Vidanarachchi

2018

Microstructure of Dairy Products

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Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products

Cited by 14 publications

References 31 publications

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese

Microstructural Aspects of Yogurt and Fermented Milk

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