Document Type
Article
Journal/Book Title/Conference
Food Hyrdrocolloids
Volume
54
Publisher
Elsevier BV
Publication Date
10-19-2015
First Page
266
Last Page
277
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Abstract
Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C in a twin screw cooker. Rheology and melt functionality were found to be strongly dependent on total shear work input. A non-linear increase in consistency coefficient (K from power law model) and apparent viscosity and decrease in flow behaviour index (n from power law model) were observed with increasing amounts of accumulated shear work, indicating work thickening behaviour. An exponential work thickening equation is proposed to describe this behaviour. Excessively worked cheese samples exhibited liquid exudation, poor melting and poor stretch. Nonfat cheese exhibited similar but smaller changes after excessive shear work input. We concluded that the dominant contributor to the changes in properties with increased shear work was shear induced structural changes to the protein matrix. A good correlation was found between the steady shear rheological properties and the melting properties of the cheeses.
Recommended Citation
Sharma P, Munro, PA, Dessev, T, Wiles, P, and Buwalda, RJ. (2016). Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocolloids, 54, 266-277.
