ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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°C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic rheological testing. Meltability of Cheddar cheese was significantly influenced by its fat content as determined by the Arnott test. A significant correlation (r =–0.80) occurred between the minimum complex modulus G′ and meltability of Cheddar cheese. Minimum complex modulus G′ may be a useful predictor of cheese meltability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08169.x
