Berlin 2012 – wissenschaftliches Programm
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CPP: Fachverband Chemische Physik und Polymerphysik
CPP 37: Poster: Rheology (joint focus with DRG)
CPP 37.10: Poster
Donnerstag, 29. März 2012, 18:45–19:45, Poster A
Structure Formation in Processed Cheese and Rheological Evaluation of Some Influencing Factors — •Yamen Edelby and Bernhard Senge — Institut for Food Technology, Department of Food Rheology, TU Berlin
The objective of the present paper is to elucidate the effect of melting salt content, rotational speed, fat and water content on the structuring process of processed cheese. The structure formation was detected by using oscillation measurements by Rheometer MCR301. For temperature sweeps: Deformation = 10−3, f = 1 Hz, cool-running 85-10 ∘C with a cooling rate of 1 K /min. The processed cheese was manufactured at laboratory scale by a knife mill, a water bath and an agitator with a paddle stirrer. By means of a basic concept (66,0 g Gouda, 28,0 g curd cheese, 6,0 g butter, 2,8 g JOHA S 9 (as melting salt), 13,6 g water), a processing sequence for the manufacturing of processed cheese was performed. The melting salt content of processed cheese was changed at 300 rpm. The rotational speed of the agitator was increased. Then, the fat and water content were examined and evaluated. Throughout the processing and for all the measurements, the storage modulus (G’) was > the loss modulus (G”), which indicates the solid state properties with dominant elastic properties. The loss factor curves (tan δ curves) show a relative minimum at about 70 ∘C as peak 1, an absolute maximum at about 45 ∘C as peak 2 and a relative maximum at 10-15 ∘C as peak 3. The best result of the optimization steps that will be made are: Melting salt content: 3.0 g, Rotational speed: 900 rpm, Fat content: 50%, Water content: 50%