Effect of fat content and storage time on the rheological properties of Dutch-type cheese

被引：17

作者：

Sadowska, Jadwiga ^{[2
]}

Bialobrzewski, Ireneusz ^{[1
]}

Jelinski, Tomasz ^{[2
]}

Markowski, Marek ^{[1
]}

机构：

[1] Univ Warmia & Mazury, Dept Agri Food Proc Engn, PL-10718 Olsztyn, Poland

[2] Polish Acad Sci, Inst Anim Reprod & Food Res, Div Food Sci, PL-10747 Olsztyn, Poland

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 94卷 / 3-4期

关键词：

Cheese; Low-fat cheese; Full-fat cheese; Storage; Rheological properties; Viscosity; Elasticity; Maxwell model; REDUCED-FAT; FULL-FAT; TEXTURE;

D O I：

10.1016/j.jfoodeng.2009.03.015

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The present study was designed to determine the influence of fat reduction and storage time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Dutch-type cheese, based on the results of a stress-relaxation test. Another aim was to compare two models, i.e. (I) the generalized Maxwell model and (II) the semi-empirical Maxwell model, which describe the theological properties of cheese during ripening and storage. The experimental material comprised blocks of full-fat and low-fat Dutch-type cheese obtained directly from a dairy plant. An analysis of model (I) coefficients revealed a statistically significant effect of production technology and storage time on the viscoelastic properties of Dutch-type cheese. An analysis of model (II) coefficients representing the viscous and elastic properties of cheese also indicated that experimental factors had no statistically significant effect on changes in the above properties. However, the conclusions derived based on the generalized Maxwell model seem more reliable. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：254 / 259

页数：6

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