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International Journal of Food Properties Volume 6, 2003 - Issue 1
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Original Articles

Rheological Properties of Cheddar Cheese During Heating and Cooling

V. Venugopal Department of Agricultural and Biosystems Engineering, South Dakota State University, P.O. Box 2120, Brookings, South Dakota, 57007
&
K. Muthukumarappan Department of Agricultural and Biosystems Engineering, South Dakota State University, P.O. Box 2120, Brookings, South Dakota, 57007Correspondence[email protected]
Pages 99-114 | Received 24 Sep 2001, Accepted 18 May 2002, Published online: 06 Feb 2007

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S. Esin Çelik, Mustafa Özyürek, Mehmet Altun, Burcu Bektaşoğlu, Kubilay Güçlü, K. Işıl Berker, Fevzi Özgökçe & Reşat Apak’. (2008) Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: ‘Otlu Peynir’. International Journal of Food Properties 11:4, pages 747-761.
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N. Chevanan & K. Muthukumarappan. (2008) Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time. International Journal of Food Properties 11:3, pages 624-637.
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A.C. Biswas, K. Muthukumarappan & L.E. Metzger. (2008) Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties. International Journal of Food Properties 11:3, pages 530-543.
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A.C. Biswas, K. Muthukumarappan & L.E. Metzger. (2008) Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature. International Journal of Food Properties 11:2, pages 282-295.
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R. Subramanian, K. Muthukumarappan & S. Gunasekaran. (2006) Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling. International Journal of Food Properties 9:3, pages 377-393.
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N. S. Joshi, K. Muthukumarappan & R. I. Dave. (2004) Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature. International Journal of Food Properties 7:2, pages 239-252.
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Articles from other publishers (14)

Fariba Zad Bagher Seighalani, Helen Joyner & Carolyn Ross. (2020) Relationships among rheological, sensory, and wear behaviors of cheeses. Journal of Texture Studies 51:5, pages 702-721.
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Juan Alfredo Salazar-Montoya, Rafael González-Cuello, Emmanuel Flores-Girón & Emma Gloria Ramos-Ramírez. (2018) Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Research International 105, pages 59-64.
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Zhyldyzai Ozbekova & Asylbek Kulmyrzaev. (2017) Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. Journal of Food Engineering 210, pages 42-49.
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Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev & Peter G. Wiles. (2016) Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. International Dairy Journal 56, pages 108-118.
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Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James & Patrick Janssen. (2015) Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal 47, pages 102-108.
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Jérémy Patarin, Hélène Galliard, Albert Magnin & Benoit Goldschmidt. (2014) Vane and plate–plate rheometry of cheeses under oscillations and large strains: A comparative study and experimental conditions analysis. International Dairy Journal 38:1, pages 24-30.
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XIN YANG, NEAL ROBERT ROGERS, TRISTAN KENDRICKS BERRY & EDWARD ALLEN FOEGEDING. (2011) MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES. Journal of Texture Studies 42:5, pages 331-348.
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MARÍA LAURA OLIVARES, SUSANA E. ZORRILLA & AMELIA C. RUBIOLO. (2009) RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME. Journal of Texture Studies 40:3, pages 300-318.
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Edward B. Muliawan & Savvas G. Hatzikiriakos. (2007) Rheology of mozzarella cheese. International Dairy Journal 17:9, pages 1063-1072.
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N. Chevanan & K. Muthukumarappan. (2007) Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening. Journal of Food Science 72:4, pages E168-E176.
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J.A. O’Mahony, P.L.H. McSweeney & J.A. Lucey. (2006) A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese. Journal of Dairy Science 89:3, pages 892-904.
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C.T. UDAYARAJAN, J.A. LUCEY & D.S. HORNE. (2005) USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE. Journal of Texture Studies 36:5-6, pages 489-515.
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M.-R. Lee, M.E. Johnson & J.A. Lucey. (2005) Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese. Journal of Dairy Science 88:11, pages 3798-3809.
Crossref
J.A. Lucey, R. Mishra, A. Hassan & M.E. Johnson. (2005) Rheological and calcium equilibrium changes during the ripening of Cheddar cheese. International Dairy Journal 15:6-9, pages 645-653.
Crossref

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