Dairy foods: Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese

摘要

Torsional fracture was used to map changes in large- strain rheological properties of a model processed cheese that contained 20/100 protein (rennet casein), 27/100 anhydrous milk fat, 1.5/100 NaCl, and 1 to 3/100 Na_2HPO_4. Processing time (10, 20 or 30 min), Na_2HPO_$ (1, 2 or 3/100), and pH of the Na_2HPO_4-NaCl solution (5.4, 5.6, or 5.8) were adjusted to alter the extent of casein micelle solubilization and heat-induced protein-protein inter- actions. A Box-Behnken experimental design was em- ployed, and results were analyzed using response surface regression and ridge analysis techniques.