Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

REFERENCES

• International Dairy Foods Association . 2005 . Dairy Facts , Washington, DC : Milk Industry Foundation, IDFA .
   Google Scholar
• Ferry , J.D. 1980 . Viscoelastic Properties of Polymers , 3rd , New York : John Wiley & Sons .
   Google Scholar
• Rao , M.A. 1992 . “ Classification, Description and Measurement of Viscoelastic Properties of Solid Foods ” . In Viscoelastic Properties of Foods , Edited by: Rao , M.A. and Steffe , J.F. 3 – 49 . New York : Elsevier Applied Science .
   Google Scholar
• Ak , M.M. and Gunasekaran , S. 2001 . “ Linear Viscoelastic Methods ” . In Nondestructive Food Evaluation: Techniques to Anyalyze Properties and Quality , Edited by: Gunasekaran , S . 287 – 333 . New York : Marcel Dekker, Inc. .
   Google Scholar
• Rowney , M. , Roupas , P , Hickey , P.W. and Everett , D.W. 1999 . Factors Affecting Functionality of Mozzarella Cheese . Australian. J. Dairy Technol. , 54 : 94 – 102 .
   Google Scholar
• Gunasekaran , S. and Ak , M.M. 2003 . Cheese Rheology and Texture , Boca Raton, FL : CRC Press LLC .
   Google Scholar
• Ruegg , M. , Eberhard , P , Popplewell , L.M. and Peleg , M. 1991 . Melting Properties of Cheese , 36 – 43 . Brussels, , Belgium : Int. Dairy Fed . Bull. 268
   Google Scholar
• van Vleit , T. 1991 . Terminology to be Used in Cheese Rheology , Brussels, , Belgium : Int. Dairy Fed . Bull. 268.
   Google Scholar
• Joshi , N.S. , Dave , R.I. and Muthukumarappan , K. 2004 . Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage and Test Temperature . International J. Food Prop. , 7 ( 2 ) : 239 – 252 .
   Web of Science ®Google Scholar
• Lucey , J.A. , Johnson , M.E. and Horne , D.S. 2003 . Perspectives on the Basis of Rheology and Texture Properties of Cheese . J. Dairy Sci. , 86 : 2725 – 2743 .
   PubMed Web of Science ®Google Scholar
• Taneya , S. , Izutsu , T. and Sone , T. 1979 . “ Dynamic Viscoelasticity of Natural Cheese and Processed Cheese ” . In Food Texture and Rheology , Edited by: Sherman , P. 369 – 383 . London : Academic Press .
   Google Scholar
• Horne , D.S. , Banks , J.M. , Leaver , J. and Law , A.J.R. . Dynamic Mechanical Spectroscopy of Cheddar Cheese. Cheese Yield and Factors Affecting Its Control . Proceedings IDF Seminar . April 1993 , Cork, Ireland. pp. 507 – 512 . Brussels, , Belgium : International Dairy Federation .
   Google Scholar
• Guinee , T.P. , Auty , M.A.E. and Mullins , C. 1999 . Observations on the Microstructure and Heat Induced Viscoelasticity of Commercial Cheese . Australian J. Dairy Technol. , 54 : 84 – 89 .
   Web of Science ®Google Scholar
• Strandholm , J.J. , Prochnow , R.R. , Miller , M.S. , Woodford , L.E. and Neunaber , S.M. Method for Controlling Melting Properties of Process Cheese. Kraft Inc . United States Patent, US 4885183 . Filing date 10/19/1998. Publication Date 12/05/1989.
   Google Scholar
• Aizawa , S. and Yoneda , Y. . Preparation of Melt-resistant Process Cheese . Comm. of XXIII Intrl. Dairy Congress . Vol. II , Oct. 8–12 , pp. 537 Montreal
   Google Scholar
• McMahon , D.J. , Oberg , C.J. and McManus , W. 1993 . Functionality of Mozzarella cheese . Australian J. Dairy Technol. , 48 : 99 – 104 .
   Google Scholar
• Lucey , J.A. and Fox , P.F. 1993 . Importance of Calcium and Phosphate in Cheese Manufacture: A Review . J. Dairy Sci. , 76 : 1714 – 1724 .
   Web of Science ®Google Scholar
• Guinee , T.P. , Feeney , E.P. , Auty , M.A.E. and Fox , P.F. 2002 . Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese . J. Dairy Sci. , 85 : 1655 – 1669 .
   PubMed Web of Science ®Google Scholar
• Metzger , L.E. , Barbano , D.M. , Kindstedt , P.S. and Guo , M.R. 2001 . Effect of Milk Preacidification on Low Fat Mozzarella Cheese: II Chemical and Functional Properties during Storage . J. Dairy Sci. , 84 : 1348 – 1356 .
   PubMed Web of Science ®Google Scholar
• Joshi , N.S. 2003 . Understanding the Role of Calcium on Functional, Rheological and Structural Characteristics of Mozzarella Cheese , Brookings, SD : PhD Thesis, South Dakota State University .
   Google Scholar
• Upreti , P. 2005 . Understanding the Role of Calcium, Phosphorous, Residual Lactose, and Salt-to-moisture Ratio on Cheddar Cheese Characteristics , St. Paul, MN : Ph.D. Dissertation, University of Minnesota .
   Google Scholar
• Bradley , R.L. Jr. and Vanderwarn , M.A. 2001 . Determination of Moisture in Cheese and Cheese Products . J. AOAC. , 84 : 570 – 592 .
   PubMed Web of Science ®Google Scholar
• Atherton , H.V. and Newlander , J.A. 1977 . “ Tests for Fat: Babcock, Gerber and Mojonnier ” . In Chemistry and Testing of Dairy Products , 4th , 71 – 116 . Westport, CT : AVI Publ. Co., Inc. .
   Google Scholar
• Kapoor , R. and Metzger , L.E. 2004 . Evaluation of Salt Whey as an Ingredient in Process Cheese . J. Dairy Sci. , 87 : 1143 – 1150 .
   PubMed Web of Science ®Google Scholar
• Brooks , I.B. , Luster , G.A. and Easterly , D.G. 1970 . A Procedure for the Rapid Determination of the Major Cations in Milk by Atomic Absorption Spectrophotometry . Atomic Absorption Newsletter , 9 ( 4 ) : 93 – 94 .
   Google Scholar
• Association of Official Analytical Chemists, International . 1995 . Official Methods of Analysis , 16th , Arlington, VA : AOAC .
   Google Scholar
• Zeppa , G. , Conterno , L. and Gerbi , V. 2001 . Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-performance Liquid Chromatography . J. Agric. Food Chem. , 49 : 2722 – 2726 .
   PubMed Web of Science ®Google Scholar
• SAS® . 1999 . Users' guide: Statistics , 8.0 , Cary, NC : SAS Inst. Inc. .
   Google Scholar
• Venugopal , V. and Muthukumarappan , K. 2003 . Rheological Properties of Cheddar Cheese during Heating and Cooling . International J. Food Prop. , 6 : 99 – 114 .
   Web of Science ®Google Scholar
• Sutheerawattananonda , M. 1998 . Physicochemical Properties of Process Cheese; Influence on Meltability , St. Paul, MN : PhD Thesis, University of Minnesota .
   Google Scholar
• Rayan , A.A. , Kalab , M. and Ernstrom , C.A. 1980 . Microstructure and Rheology of Process Cheese . Scanning Electron Micros. , 3 : 635
   Google Scholar
• Gupta , S.K. , Karahadian , C. and Lindsay , R.C. 1984 . Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses . J. Dairy Sci. , 67 : 764
   Web of Science ®Google Scholar
• Schroeder , C.L. , Bodyfelt , F.W. , Wyatt , C.J. and McDaniel , M.R. 1988 . Reduction of Sodium Chloride in Cheddar Cheese: Effect on Sensory, Microbiological, and Chemical Properties . J. Dairy Sci. , 71 : 2010 – 2020 .
   Web of Science ®Google Scholar
• Pastorino , A.J. , Hansen , C.L. and McMahon , D.J. 2003 . Effect of Salt on Structure-function Relationships of Cheese . J. Dairy Sci. , 86 : 60 – 69 .
   PubMed Web of Science ®Google Scholar