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Factors regulating cheese shreddability.
J L Childs1, C R Daubert, L Stefanski
1Department of Food Science, North Carolina State University, Raleigh 27695, USA.
Journal of Dairy Science
|April 14, 2007
Summary
Cheese shred quality is affected by rheological properties and tack energy. These factors influence adhesion to blades and the production of fines, impacting overall shredding performance.
Area of Science:
- Food Science
- Materials Science
Background:
- Cheese shred quality is crucial for consumer satisfaction and processing efficiency.
- Understanding the physical properties influencing shredding defects is essential for cheese manufacturers.
Purpose of the Study:
- To identify key factors affecting cheese shred quality.
- To investigate the relationship between cheese properties and shredding defects like fines and blade adhesion.
Main Methods:
- Evaluated commercial cheeses (Monterey Jack, Mozzarella, process) and experimental Mozzarella cheeses with varying protein and fat content.
- Assessed shred quality via shred distribution analysis.
- Measured cheese adhesion using a probe tack test.
- Determined surface energy via contact angle measurements.
- Characterized rheological properties using creep and recovery tests.
Main Results:
- Monterey Jack and process cheeses adhered to the shredding blade and produced fines; Mozzarella produced the most fines but minimal adhesion.
- Blade adhesion positively correlated with tack energy and negatively with retardation time.
- Tack energy increased with fat content, but Mozzarella (high fat, low protein) still produced the most fines.
- Surface energy did not correlate with shredding defects.
Conclusions:
- Rheological properties and tack energy are primary determinants of cheese shredding defects.
- Cheese composition (fat and protein) influences these properties and subsequent shred quality.
- Further research into optimizing cheese rheology can improve shredding performance.
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