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RHEOLOGICAL AND FUNCTIONAL
PROPERTIES OF CHEESE
T.A.MADUWAGE
INTRODUCTION
•Cheese is nutritious food
•Made mostlly from cow’s milk
•Curded by lactic acid bacteria
•A great source of p...
TYPES OF CHEESE
•Asiago cheese
•Bleu cheese
•Cheddar cheese
•Cream cheese
•Feta cheese
•Goat cheese
•Swiss cheese
•Vegetar...
FUNCTIONAL PROPERTIES OF
CHEESE
•Color- varies from orange to white
•Meltability- depends on the casien
network
•Free oil ...
RHEOLOGICAL PROPERTIES OF
CHEESE
Definition of texture
“ all the rheological and structural
attributes of the product perc...
DETERMINING MOLECULAR
MECHANISM FOR TEXTURE
Rheological Properties
(small – strain, non – linear
and fracture)
6
Sensory
t...
ASSESSMENT OF PHYSICAL
PROPOERTIES IN TEXTURE
•Rheological methods are employed
•Rheology is the study of the deformation ...
• Perfectly fluid materials obey Newton’s postulate
σ = μγ
• Ideally solid materials obey Hooke’s law
σ = Gγ
• Cheese is a...
Rheological tests
• Three categories
empirical- supply basic single point information
imitative-try to imitate the force...
Small strain rheological methods
•Used to define both the elastic and the
viscous nature of cheese.
•Cheese is a time depe...
LARGE STRAIN METHOD
• Used to determine cheese texture
• These measurements occur outside of linear
viscoelastic region
• ...
SENSORY ANALTSIS FOR CHEESE
TEXTURE
• Both tactile and kinesthetic properties
• Two categories of sensory tests
• Analytic...
ANALYSIS OF CHEESE TEXTURE
• Used to differentiate many cheese varieties
• Considered by the consumer as a determinant of
...
FACTORS AFFECTING RHEOLOGICAL
AND FUNCTIONAL PROPERTIES
• Can be categorized as below
Properties of milk
Cheese composit...
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  • Transcript of "Rheological and functional properties of cheese"

    1. 1. RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF CHEESE T.A.MADUWAGE
    2. 2. INTRODUCTION •Cheese is nutritious food •Made mostlly from cow’s milk •Curded by lactic acid bacteria •A great source of protein and calcium •Contains additional nutrients 2
    3. 3. TYPES OF CHEESE •Asiago cheese •Bleu cheese •Cheddar cheese •Cream cheese •Feta cheese •Goat cheese •Swiss cheese •Vegetarian cheese 3
    4. 4. FUNCTIONAL PROPERTIES OF CHEESE •Color- varies from orange to white •Meltability- depends on the casien network •Free oil formation- gives at greasy appearance •Browning- occurs at high temperature 4
    5. 5. RHEOLOGICAL PROPERTIES OF CHEESE Definition of texture “ all the rheological and structural attributes of the product perceptible by means of mechanical tactile and where appropriate visual and auditory receptors” 5
    6. 6. DETERMINING MOLECULAR MECHANISM FOR TEXTURE Rheological Properties (small – strain, non – linear and fracture) 6 Sensory tests Materials & polymer models Chemical mechanism (Fillid gel,composite material,particle gel,polymer gel) (Molecular changes &intermolecular bonding)
    7. 7. ASSESSMENT OF PHYSICAL PROPOERTIES IN TEXTURE •Rheological methods are employed •Rheology is the study of the deformation and flow of materials σ = F /A ε = ΔL / L0 7
    8. 8. • Perfectly fluid materials obey Newton’s postulate σ = μγ • Ideally solid materials obey Hooke’s law σ = Gγ • Cheese is a viscoelastic material • It exhibits both solid like and fluid like behavior 8
    9. 9. Rheological tests • Three categories empirical- supply basic single point information imitative-try to imitate the forces and deformations associated with a specific process  fundamental- gives information as to the element properties of a material 9
    10. 10. Small strain rheological methods •Used to define both the elastic and the viscous nature of cheese. •Cheese is a time dependent material • useful in understanding mechanisms of some endues functions. •used to determine changes caused by processing and storage parameters of cheeses 10
    11. 11. LARGE STRAIN METHOD • Used to determine cheese texture • These measurements occur outside of linear viscoelastic region • Characterize the non linear and fracture properties of the material • Relate well to sensory properties since mastication is a large strain action 11
    12. 12. SENSORY ANALTSIS FOR CHEESE TEXTURE • Both tactile and kinesthetic properties • Two categories of sensory tests • Analytical tests include a powerful tool: descriptive analysis • Descriptive analysis-differentiate cheeses qualitatively and quantitatively • Descriptive analysis of cheese texture requires descriptive technique and a texture language 12
    13. 13. ANALYSIS OF CHEESE TEXTURE • Used to differentiate many cheese varieties • Considered by the consumer as a determinant of overall quality and preference • Instrumental mechanical measurements have correlated with the mechanical sensory perceptions • But lack in correlations with other terms 13
    14. 14. FACTORS AFFECTING RHEOLOGICAL AND FUNCTIONAL PROPERTIES • Can be categorized as below Properties of milk Cheese composition Cheese making procedures Postmanufacturing processes 14
    15. 15. 15
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