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Rheology of Enzyme Modified Cheese
Author(s) -
JAO Y. C.,
CHEN A. H.,
CHAUDHARI R. V.,
GOLDSTEIN W. E.
Publication year - 1981
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.1365-2621.1981.tb14575.x
Subject(s) - thixotropy , shear rate , rheology , shear thinning , viscometer , shear (geology) , viscosity , materials science , apparent viscosity , composite material , thermodynamics , chemistry , physics
The rheological properties of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro‐rheolog type of viscometer with cone‐and‐plate geometry. These products exhibit thixotropic shear‐thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92‐384 sec −1 for the case of Increasing shear rate and 384‐1.92 sec −1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24‐72°C and 42.3‐59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.