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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

Title: The power law and dynamic rheology in cheese analysis

Authors
item Tunick, Michael
item Van Hekken, Diane

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 15, 2011
Publication Date: May 29, 2012
Citation: Tunick, M.H., Van Hekken, D.L. 2012. The power law and dynamic rheology in cheese analysis. Book Chapter. Thth, S. and Mussinan, C(eds.) Recent Advances in Analysis of food and flavors, Washington, DC: ACS Books. pp 191-199.

Technical Abstract: The protein networks of food such as cheese are investigated nondestructively by small amplitude oscillatory shear analysis, which provides information on elastic modulus and viscous modulus. Relationships between frequency and viscoelastic data may be obtained from frequency sweeps by applying the power law, in which the moduli are related to a power of frequency. The power law was applied to the investigation of Queso Fresco cheeses stored at 4 or 10 deg C for up to 12 wk. The equations revealed changes during aging that were evidently due to leakage of whey from the cheese matrix. Viscous dissipation of energy was not as pronounced as elastic energy storage in the samples. The results demonstrate the simplification of a great deal of data into two equations.

Last Modified: 8/30/2014
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