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Related Experiment Videos

A viscoelasticity index for cheese meltability evaluation.

M I Kuo1, Y C Wang, S Gunasekaran

  • 1Department of Biological Systems Engineering, University of Wisconsin-Madison 53706, USA.

Journal of Dairy Science
|April 6, 2000
PubMed
Summary

This study used a uniaxial creep test to measure the viscoelasticity index of Cheddar cheese. This index effectively predicts cheese meltability and differentiates cheeses by age and fat content.

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Area of Science:

  • Food science and technology
  • Materials science
  • Rheology

Background:

  • Cheese meltability is crucial for food product quality and consumer acceptance.
  • Understanding the viscoelastic properties of cheese is key to predicting its behavior during processing and consumption.
  • Cheddar cheese, a popular dairy product, exhibits complex rheological properties influenced by age and fat content.

Purpose of the Study:

  • To investigate the linear viscoelastic response of Cheddar cheese using a uniaxial creep test.
  • To establish a 'viscoelasticity index' based on creep data for predicting cheese meltability.
  • To determine if the viscoelasticity index can differentiate Cheddar cheeses based on age and fat content.

Main Methods:

  • Utilized a specialized device for uniaxial creep testing of Cheddar cheeses with varying fat content.

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  • Performed tests at a controlled temperature of 40°C and stress of 1119.5 Pa.
  • Analyzed creep data using a six-element Kelvin model and calculated the viscoelasticity index from the instantaneous slope of the creep curve.

    • Main Results:

    • The viscoelasticity index, derived from viscoelastic parameters, demonstrated a strong correlation with cheese meltability.
    • Analysis of variance confirmed that the viscoelasticity index can effectively distinguish between Cheddar cheeses of different ages (1, 3, 6, and 12 weeks).
    • The index also proved capable of differentiating cheeses based on their fat levels.

    Conclusions:

    • The developed viscoelasticity index is a reliable predictor of Cheddar cheese meltability.
    • Viscoelastic properties, as quantified by the index, are significantly influenced by cheese age and fat content.
    • This rheological approach offers a valuable tool for quality control and product development in the dairy industry.