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SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION
Author(s) -
ROSENAU J. R.,
CALZADA J. F.,
PELEG M.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02460.x
Subject(s) - rheology , carrageenan , food science , materials science , strain (injury) , mathematics , composite material , chemistry , biology , anatomy
A processed, nonfermented cheese‐like product was prepared by direct acidification of milk and heat coagulation of the curd. Modification of the textural properties was done by the incorporation of carrageenan. Textural evaluation was done by uniaxial compression. The parameters analyzed were true stress‐true (Hencky's) strain relationships obtained at two deformation histories, residual stresses after relaxation and true stresses and strains at failure. Results showed that with respect to all these parameters the experimental nonfermented product resembled commercial processed American cheese though at generally smaller strength levels. Introduction of carrageenan contributed solid properties to the experimental processed cheese. At 1% level of carrageenan the product had mechanical properties similar to those of commercial cheese.