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D. Jaros, J. Petrag, H. Rohm, F. Ulberth
Milk fat composition affects mechanical and rheological properties of processed cheese

Appl. Rheol. 11:1 (2001) 19-25

Abstract: Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction liquid at 24°C, which was achieved by thermal separation, showed much lower moduli than processed model cheeses manufactured with a fat fraction solid at 30°C. Processed model cheeses made from caseinates, emulsifying salts and a hard butter with a low amount of unsaturated fatty acids were significantly higher in firmness than cheeses made with soft butter with a higher amount of unsaturated fatty acids. In experiments using mature Gruyè and emulsifying salts, processed cheeses made from summer Gruyè were less firm than processed winter Gruyè. The results indicate that fat composition strongly affects mechanical properties of processed cheese, and a model is provided to explain structural changes during deformation. © 2001 Applied Rheology.

DOI 10.3933/ApplRheol-11-19

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