Characterization of Thixotropic Behavior of Soft Cheeses |
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| Authors: | S MASSAGUER-ROIG S S H RIZVI F V KOSIKOWSKI |
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| Affiliation: | Authors Massaquer-Riog, Rizvi, and Kosikowski are affiliated with the Institute of Food Science, Cornell Univ., Ithaca, NY 14853. |
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| Abstract: | Time-dependent structural decay (γ) of four different spreadable cheeses was established using a Wells-Brookfield cone and plate viscometer. The γ values were determined at constant values of shear rate, (10 set−1 to 200 sec−1). The products studied were two samples of commercial Neufchatel cheese (one plain and one chocolate flavored) and two different saqples of cheese prepared using the Maubois, Mocquot and Vassal (MMV) method, which utilizes milk concentrated by ultrafiltration. All samples presented a structural decay characterizable by two different rate constants. Yield stress for Neufchatel cheese was observed to be one-third of the values obtained for MMV cheeses. |
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