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The viscosity of cheese sauces with different starch systems and cheese powders
Author(s) -
GUINEE TIMOTHY P.,
O'BRIEN NIAMH B.,
RAWLE DONAL F.
Publication year - 1994
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1994.tb01535.x
Subject(s) - rheology , food science , starch , shear thinning , skimmed milk , shearing (physics) , shear rate , apparent viscosity , viscosity , materials science , shear stress , chemistry , composite material
Cheese sauces were prepared by blending cheese powders, starches, skim milk powder, flavouring agents, milk and/or water to ˜24% dry matter, cooking to 98°C and simmering for ˜2 minutes. Most sauces exhibited thixotrophic behaviour as characterized by the curvilinear decreases in viscosity and shear stress with time when subjected to a constant shear rate (118s ‐1 ). However, Colflo 67 based sauces underwent shear thinning initially and then shear thickening at shearing times >˜200 s. Increasing the total starch level from 2 to 4% resulted in sauces which had more viscous consistencies, higher susceptibility to shear thinning and higher viscosities on completion of shearing. The rheological properties of sauces were markedly influenced by serving temperature and the type of starch base used. Variation in the level of cheese solids in the cheese powder had little influence on the rheological characteristics of sauces when used at levels of <10% (w/w).