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Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese
Author(s) -
LU YANJIE,
SHIRASHOJI NOBUAKI,
LUCEY JOHN A
Publication year - 2007
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.1471-0307.2007.00314.x
Subject(s) - pasteurization , rheology , food science , materials science , chemistry , composite material
The detailed rheological and textural properties of commercially available samples of the three major categories of pasteurized processed cheese in the USA, that is, pasteurized process American cheese (PPA), pasteurized process cheese product (PPP) and pasteurized process cheese food (PPF), were analysed. All samples had similar pH values, ranging from 5.65 to 5.87, but most were ∼5.7. Even within each of the categories considerable differences were observed in textural and melting behaviour. The samples with the lowest melt and the lowest loss tangent parameter from the rheological tests were two PPF and one PPA samples. These two PPF samples also had the highest hardness and adhesiveness force. Significant correlations were observed between several textural, rheological and melting properties.