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Temperature-induced moisture migration in reduced-fat Cheddar cheese
1Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
Journal of Dairy Science
|October 5, 2002
Summary
Moisture migration in large Cheddar cheese blocks is a challenge, especially for reduced-fat types. This study developed a lab apparatus simulating temperature-induced moisture movement, finding it comparable to large block cooling.
Area of Science:
- Food Science
- Dairy Technology
- Material Science
Background:
- Moisture migration in large Cheddar cheese blocks (290-kg) is a significant issue, particularly in reduced-fat and low-fat varieties.
- This phenomenon impacts cheese quality and shelf-life, necessitating better understanding and control.
Purpose of the Study:
- To design and evaluate a laboratory-scale apparatus for simulating temperature-induced moisture migration in Cheddar cheese.
- To mimic the temperature gradients experienced during the cooling of large cheese blocks.
Main Methods:
- Two apparatuses were designed to create systematic temperature gradients in small cheese slabs over 36 hours.
- One apparatus simulated downward moisture migration (with gravity), while the other simulated upward migration (against gravity).
Main Results:
- The apparatuses induced moisture migration ranges of 9.7% (downward) and 6.4% (upward).
- Moisture consistently moved from warmer to colder regions, mirroring large block behavior.
- Observed moisture migration was comparable to that in 290-kg reduced-fat Cheddar blocks.
Conclusions:
- The laboratory apparatus effectively simulates temperature-induced moisture migration in Cheddar cheese.
- Temperature gradients are the primary driver of moisture migration, outweighing minor pH variations caused by temperature differences.