Torsion Gelometry of Cheese

Abstract

Torsion gelometry, a fundamental rheological test in which specimens are twisted until they fracture, was applied to several different cheese varieties to determine its suitability for measuring their textural properties. Fresh and aged Brick, Cheddar, Colby, Gouda, Havarti, Mozzarella, and Romano cheeses were subjected to torsion analysis, and the results were compared with those from small amplitude oscillatory shear (SAOS) tests and texture profile analysis (TPA). Strong relationships (correlation coefficients > 0.8) were found between torsion shear stress and TPA hardness, and between torsion shear strain and TPA cohesiveness. SAOS, which measures rheological properties of intact samples, did not correlate well with torsion or TPA. A map showing trends during aging toward brittle, mushy, rubbery, and tough texture was drawn using the torsion data. The findings show that torsion gelometry provides fundamental rheological data on cheese at the fracture point. The information can be used to compare textural qualities of cheese samples as they are being cut.

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

“…The overall shear stress values for QF ranged from 5.81 to 14.1 kPa and indicated a very fragile cheese matrix that fractured at low stress, exactly as expected of a crumbly cheese. Results were lower than the range of 27.7e34.6 kPa exhibited by other fresh Hispanic cheeses, such as Queso Blanco, which is not milled (Tunick & Van Hekken, 2002). The shear stress values at 0% salt were lower than those at 1.5, 2.0, and 2.5% added salt, indicating that the protein matrix strengthened with increased salt concentration, causing the cheese to require more force to fracture.…”

“…The values for shear stress and shear strain at point of fracture were collected and the ratio of stress to strain indicated the shear rigidity of the sample. Texture profile analysis (TPA) was conducted on four samples from each cheese block as described by Tunick and Van Hekken (2002) using a universal testing machine (Sintech Model SM-25-155, MTS Corp., Eden Prairie, MN, USA). Hardness, cohesiveness, and springiness were determined from the generated force-distance curves and multiplied together to obtain chewiness values.…”

Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

“…Values of hardness were lower when compared with other types of cheese, for example, Cheddar, Gouda, Mozzarella and rennet cheese; they were respectively 47 N, 77 N, 68 N and 36 N [18]. On the other hand, the values of hardness were higher than the ones found in fresh cheese [19].…”

“…The cohesion was between 0.45 and 0.66, contrasting with 0.21, 0.28 and 0.41 for cheeses like fresh Cheddar, Gouda and Mozzarella [20]. Therefore, artisanal Marajó Butter cheese is quite cohesive.…”

“…Thus, as there was a decrease in the amount of protein with the increase of cow milk concentration, TPA values for elasticity decreased. In comparison to Cheddar, Gouda, and Mozzarella, that have elasticity values from 8.5 to 10.0 mm, Butter Cheese does not recover well after compression [20].…”