Comparison of Cheese Samples with Different Hardness in Texture and Rheological Properties

doi:10.7506/spkx1002-6630-201021010

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 50-53.doi: 10.7506/spkx1002-6630-201021010

• Basic Research • Previous Articles Next Articles

Comparison of Cheese Samples with Different Hardness in Texture and Rheological Properties

YANG Shu，GAO Xin*，XU Jia-chao，FU Xiao-ting，ZHANG Zhao-hui

College of Food Science and Engineering, Ocean University of China , Qingdao 266003, China

Received:2010-03-05 Online:2010-11-15 Published:2010-12-29
Contact: GAO Xin E-mail:xingao@ouc.edu.cn

Abstract

Abstract:

Cheese samples with different hardnesses (hard, semi-hard and soft) were subjected to chemical composition analysis, texture profile analysis (TPA), sensory evaluation and characterization of rheological properties in this study. The TPA analysis was performed on a texture analyzer. The hardness of cheese had a significant effect on its texture characteristic parameters and rheological properties. Moreover, hard cheese showed larger breaking strength and elasticity, and lower cohesiveness, while soft cheese showed smaller breaking strength and elasticity, and higher cohesiveness. The results of rheological properties analyzed by dynamic method showed that storage modulus (G′), loss modulus (G″) and dynamic viscosity (η′) decreased with decreasing hardness over the entire frequency sweep.

Key words: cheese, casein protein, texture characteristic parameters, rheological properties

CLC Number:

TS252.53

YANG Shu，GAO Xin*，XU Jia-chao，FU Xiao-ting，ZHANG Zhao-hui. Comparison of Cheese Samples with Different Hardness in Texture and Rheological Properties[J]. FOOD SCIENCE, 2010, 31(21): 50-53.

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Comparison of Cheese Samples with Different Hardness in Texture and Rheological Properties

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