109-2 |
|
C. M. CHEN, Wisconsin Center for Dairy Research, Univ. of Wisconsin, Madison, 1605 Linden Dr., 226-A Babcock Hall, Madison, WI 53706-1519 As mozzarella finds its way into different markets and food systems it becomes more important to control physical properties such as texture and melt. The knowledge of mozzarella rheological properties at refrigerated temperatures is critical for the control of shredding and slicing, while understanding cheese melt profiles is important as it relates to texture and surface characteristics of cheese after cooking. The relationships between the textural properties and shred grades (an index of shred quality) were used to create a map that defined regions of successful and unsuccessful shredding performance. The most important textural factor in the conversion of block cheese to shreds is the sensory attribute of firmness. A trained panelist can measure this by compressing a cube of cheese between the thumb and forefinger. This relationship is true regardless of cheese type, manufacturing style, composition or ripening age. The sensory attribute of adhesiveness is of secondary importance. Sensory firmness and adhesiveness scores together accurately predict shreddability, with R2 values ranging from 0.68 to 0.85. Manufacturing a cheese with good shred attributes requires controlling the cheese firmness (through composition and pH) and limiting proteolysis, which minimizes the impact of cheese adhesiveness. Attaining desired melting characteristics is key to the success of cheeses in food systems. In general, melted cheese profiles (softening temperature, flow rate) related best to the melted cheese textural attributes of cohesiveness, chewiness and hardness. Melted cheese hardness correlated best to the softening temperature; chewiness correlated best to the flow rate. The relationship between melt profiles and cooked surface attributes was highly influenced by compositional factors.
Session 109, The rheology of dairy foods
|