Evaluating rheological properties of mozzarella cheese by the squeezing flow method

被引：27

作者：

Ak, MM ^{[1
]}

Gunasekaran, S ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT AGR ENGN,MADISON,WI 53706

来源：

JOURNAL OF TEXTURE STUDIES | 1996年 / 26卷 / 06期

关键词：

D O I：

10.1111/j.1745-4603.1996.tb00992.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We adapted the squeezing flow technique to make compression and relaxation tests on Mozzarella cheese at temperatures ranging from 30 to 60C during one month of refrigerated storage. The deformability modulus of the cheese decreased with aging and temperature but increased with deformation rate, The average decrease in the deformability modulus was 0.4 kPa/day and 0.5 kPa/C. Relaxation data also indicated a continuous increase in viscous character of Mozzarella with aging and temperature. Apparent relaxation time was less than. 10 s. Relaxation parameters showed a strong temperature dependency in the range of 10-60C. Lubricated squeezing flow data showed that the resistance of Mozzarella to flow decreased with aging and temperature indicating an increased meltability.

引用

页码：695 / 711

页数：17

共 31 条

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