A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese

Journal of Dairy Science
James A O'MahonyJ A Lucey

Abstract

A novel model system was developed for studying the effects of colloidal Ca phosphate (CCP) concentration on the rheological properties of Cheddar cheese, independent of proteolysis and any gross compositional variation. Cheddar cheese slices (disks; diameter = 50 mm, thickness = 2 mm) were incubated in synthetic Cheddar cheese aqueous phase solutions for 6 h at 22 degrees C. Control (unincubated) Cheddar cheese had a total Ca and CCP concentration of 2.80 g/100 g of protein and 1.84 g of Ca/100 g of protein, respectively. Increasing the concentration of Ca in the synthetic Cheddar cheese aqueous phase solution incrementally in the range from 1.39 to 8.34 g/L significantly increased the total Ca and CCP concentration of the cheese samples from 2.21 to 4.59 g/100 g of protein and from 1.36 to 2.36 g of Ca/100 g of protein, respectively. Values of storage modulus (index of stiffness) at 70 degrees C increased significantly with increasing concentrations of CCP, but the opposite trend was apparent at 20 degrees C. The maximum in loss tangent (index of meltability/flowability) decreased significantly with increasing concentration of CCP, and there was no significant effect on the temperature at which the maximum in loss tangent occ...Continue Reading

Citations

Oct 16, 2013·The Journal of Dairy Research·Darren R Cooke, Paul L H McSweeney
Jun 20, 2015·The Journal of Dairy Research·Maria PanteliGolfo Moatsou
Oct 23, 2017·Journal of Dairy Science·Prabin LamichhaneJeremiah J Sheehan
Oct 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Giovanni BaroneLilia Ahrné

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