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RHEOLOGICAL PROPERTIES OF GOAT MILK CHEESE: METHOD OF TRUE AXIAL STRESS VERSUS APPARENT AXIAL STRESS
Author(s) -
RISCH ERIC
Publication year - 1992
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1992.tb00030.x
Subject(s) - rheology , stress relaxation , compression (physics) , materials science , stress (linguistics) , compressive strength , elasticity (physics) , composite material , cow milk , relaxation (psychology) , elastic modulus , food science , chemistry , medicine , philosophy , linguistics , creep
Compressive moduli of elasticity and stress relaxation characteristics of soft goat milk cheese were compared with those of cow milk judged to be of comparable consistency. The true stress applied to a cheese sample was calculated from the variation of cross‐sectional area of a cylindrical specimen during compression. Stress relaxation data were developed by measuring the force decay resulting from imposed compression of 5, 10, 20 and 40. The compressive elastic moduli for goat milk cheese were found to be lower than those for cow milk cheese. For cheese prepared from fresh goat milk, at least two distinct periods of stress relaxation were found for each compression level. Cheese prepared from reconstituted dehydrated goat milk showed one period of stress relaxation for each compression level.