Abstract
In the present study empirical and rheological test methods for the evaluation of the melting properties of cheese were examined. The test methods were evaluated by means of various different cheese samples regarding their reproducibility and relevance. Reproducibility was assessed using the medial coefficients of variation. They vary between 4.15 and 7.44 % for the empirical test methods for meltability and fat release. The rheological characteristics show better reproducibility of the results with coefficients of variation < 3 %. Empirical tests and the rheological characteristics were assessed regarding their correlation. The highest correlation with r = 0.814 was found between phase angle maximum δmax of the oscillatory measurements and the oven meltability value at 220°C, which are both suitable for the characterisation of the melting properties of cheese. Furthermore the influence of the fat release of a sample on its meltability could be shown.
| Original language | English |
|---|---|
| Pages (from-to) | 304-307 |
| Number of pages | 4 |
| Journal | Milchwissenschaft |
| Volume | 61 |
| Issue number | 3 |
| State | Published - 2006 |
Keywords
- Cheese (melting properties, rheological measurements)