Rheological and calcium equilibrium changes during the ripening of Cheddar cheese |
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| Affiliation: | 1. Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706-1565, USA;2. Wisconsin Center for Dairy Research, 1605 Linden Drive, Madison, WI 53706-1565, USA;1. Department of Chemical and Biological Engineering, Montana State University, USA;2. Institute of Food Nutrition & Human Health, Massey University, Palmerston North, New Zealand;3. Department of Mechanical and Industrial Engineering, Montana State University, USA;1. Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;2. Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4;1. Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;2. Fonterra Research and Development Centre, Private Bag 11029, Palmerston North 4442, New Zealand;3. Dairy Technology Division, National Dairy Research Institute, Karnal 132001, Haryana, India;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Life Sciences, University College Limerick, Co. Limerick, Ireland |
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| Abstract: | The small deformation rheological properties and the calcium (Ca) equilibrium of Cheddar cheese were investigated as a function of ripening time. The proportion of insoluble Ca as a percentage of the total Ca decreased from ∼72 to 57% between 3 days and 9 months; most changes occurred within the first 4 weeks. During ripening, the storage modulus (G′) of the cheese increased at low temperature, but decreased rapidly at high temperature. At temperatures >40 °C, the loss tangent increased to reach a maximum at a temperature of ∼70 °C in young cheese and there was a steady decline in this temperature during ripening. The maximum loss tangent values increased substantially during the first 4 weeks and then showed little change. Changes in the insoluble Ca content significantly correlated with pH 4.6 soluble nitrogen (pH 4.6 SN). Partial correlation analysis indicated that the insoluble Ca content was more significantly correlated with the rheological properties than was pH 4.6 SN. |
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