ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY

Authors
USTUNOL Z KAWACHI K STEFFE J
Citation
Z. Ustunol et al., ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY, Journal of food science, 59(5), 1994, pp. 970-971
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
5
Year of publication
1994
Pages
970 - 971
Database
ISI
SICI code
0022-1147(1994)59:5<970:ATCWDR>2.0.ZU;2-Y
Abstract
Cheddar cheese with six different fat levels (34.3, 31.5, 26.8, 20.5, 12.6 and <1%) were manufactured and allowed to ripen 4 mo at 7 degrees C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic theological testing. Meltability of Cheddar cheese wa s significantly influenced by its fat content as determined by the Arn ott test. A significant correlation (r = -0.80) occurred between the m inimum complex modulus G and meltability of Cheddar cheese. Minimum c omplex modulus G may be a useful predictor of cheese meltability.