Textural and Rheological Properties of Processed Cheese

Figures & data

Table 1 Composition of processed cheeses

Parameter (%)	C	CM1	CM2	UF1	UF2
Moisture	39.33b	39.46b	40.00a	39.10b	39.23b
Fat	34.92a	34.72a	31.76c	33.79b	31.47c
Protein	19.49^d	20.05c	21.54b	21.34b	22.64a
Ash	4.67c	5.00b	5.40a	4.94b	5.26a

^a,b,cValues within a row not sharing a common superscript significantly differed (p < 0.05).

Table 2 Elastic (G′) and viscous (G′′) moduli of processed cheeses

Parameter	C	CM1	CM2	UF1	UF2
G′ (MPa)	2.40c	3.06b	3.70a	3.38a b	3.53a
G′′ (MPa)	1.51d	1.83c	2.58a	2.12b c	2.32a b

^a,b,cValues within a row not sharing a common superscript significantly differed (p < 0.05).

Table 3 Instrumental texture profile analysis of processed cheeses

Parameter	C	CM1	CM2	UF1	UF2
Hardness (N)	52.95c	62.32c	103.11b	125.29a b	148.81a
Cohesiveness	0.13a	0.13a	0.12a	0.12a	0.12a
Springiness	0.12a	0.12a	0.12a	0.10a b	0.09b
Gumminess (N)	7.18d	9.44c d	12.47b c	15.19a b	17.66a
Adhesiveness	2.96a	7.55a	7.25a	6.05a	7.00a
Chewiness (N)	0.82b	0.93b	1.61a	1.47a	1.69a

^a,b,c,dValues within a row not sharing a common superscript significantly differed (p < 0.05).

Table 4 Viscoelastic parameters of Peleg model in stress relaxation of processed cheeses

Parameter	C	CM1	CM2	UF1	UF2
Peleg B	0.4689a	0.3838b	0.4286a b	0.4233a b	0.4577a
Correlation (γ)	0.9783b	0.9806b	0.9859a	0.9849a	0.9865a
S1 (Pa)	8,489c	6,671d	12,788b	14,253b	21,816a
S2 (Pa)	2,758c	2,028c	5,696b	6,295b	10,160a

^a,b,cValues within a row not sharing a common superscript significantly differed (p < 0.05).

Table 5 Viscoelastic parameters of six elements Maxwell models in stress relaxation of processed cheeses

Parameter	C	CM1	CM2	UF1	UF2	SE
E 1 (Pa)	6,254c	5,596c	11,907b	11,386b	16,277a	1525
E 2 (Pa)	2,872b	432c	731c	2,742b	4,437a	666
E 3 (Pa)	104a	36b	105a	80b	116a	26
t 1 (s)	151b	114c	175b	224a	222a	13.5
t 2 (s)	2.58b	1.42c	0.99c	6.24a	6.50a	0.51
t 3 (s)	0.63a	0.66a	0.41a b	0.43a b	0.14b	0.13
Correlation (γ)	0.985	0.982	0.981	0.990	0.988

SE = Standard error.

^a,b,c,dValues within a row not sharing a common superscript significantly differed (p < 0.05).

Figure 1. Stress relaxation behavior of various processed cheeses. 1 = UF2 cheese, 2 = UF1 cheese, 3 = CM2 cheese, 4 = control, and 5 = CM1 cheese.