Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 10/20/2003
Publication Date: 2/2/2004
Citation: Tunick, M.H. 2004. Physical properties of cheese. (abstract). Thermal Analysis Users Meeting and Symposium. p. 149. Interpretive Summary: N/A
Technical Abstract: Cheese structure, an essential quality trait, is investigated by physical methods such as small amplitude oscillatory shear (SAOS), thermal analysis (TA), and electron microscopy (EM). SAOS, which is conducted in the linear viscoelastic region, characterizes the strength of the protein bonds and complements torsion and texture profile analyses, which deal with properties at fracture. TA is used to examine the thermal profile of the fat in dried cheese, and has been employed to differentiate genuine from adulterated samples. EM reveals the cheese microstructure, showing the configuration of the protein matrix, fat globules, and bacteria. These techniques are applicable to the more than 2000 cheese varieties in the world.