Viscoelastic Property Changes in Cheddar Cheese During Ripening |
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| Authors: | M. ROSENBERG Z. WANG S.L. CHUANG C.F. SHOEMAKER |
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| Affiliation: | Authors Rosenberg, Chuang, and Shoemaker are with the Dept. of Food Science and Technology, Univ. of California, Davis, CA 95616.;Author Wang is with the Dept. of Food Science &Engineering, Uuxi institute of Light Industry, Wuxi, 214036 R.P. China. Address inquiries to Dr. M. Rosenberg. |
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| Abstract: | The rheological properties of pasteurized and raw milk Cheddar cheese were studied using oscillatory dynamic measurements, and a specially designed rheometer fixture that prevented specimen slippage. Dynamic measurements within the linear viscoelastic range were made throughout ripening. Within-cheese changes, as related to ripening time, as well as between-cheese-type differences in G’ and G” were observed. Differences in rheological characteristics were attributed to proteolytic activities in Cheddar cheese during ripening. Specific peptide profiles associated with proteolysis during ripening may affect cheese rheological properties. |
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| Keywords: | Cheddar cheese rheology viscoelasticity proteolysis oscillatory measurements |
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