Studies on Functional and Rheological Characteristics of Hispanic Cheeses

<p>Nine different kinds of Hispanic cheeses were purchased from Special Cheese Company Inc., WI. They were four different fresh cheeses: Queso Blanco (QB), Queso Blanco con Frutas (QBCF), Queso Para Freir (QPF), and Panela (QPL); three melting cheeses: Queso Quesadilla (QQ), Queso Jalapeno (QJ)and Asadero (AD); two hard cheeses: Anejo Enchilado (AE) and Cotija (CT). They were ripened for up to four months. For each first, second and fourth month of storage, cheeses were evaluated for texture profile characteristics (hardness, cohesiveness, springiness, chewiness, resilience) by using a Sintech 2/D universal testing machine (MTS systems. Corp., Eden Prairie, MN). Melt profile characteristics (softening temperature, softening time, melting temperature, melting time, flow rate, extent of flow) of these cheeses were evaluated. Rheologieal characteristics (elastic modulus, viscous modulus, and viscoelastic characteristics) of these cheeses were determined by using a parallel-plate geometry viscoanalyzer.<br /> The results revealed significant differences (P There was a significant decrease (P In dynamic rheology spectra, elastic modulus (G') and viscous modulus (G") decreased during heating and increased during cooling.AE from hard cheese had the highest elastic (G' of 9.94 x 104'Pa) and viscous (G" of 2.44 x 104'Pa) moduli during heating and cooling. Fresh cheeses (QB, QBCF, QPL, QPF) showed higher elastic (G' of 2.64-3.63 x 104'Pa) and viscous (G") (0.79 -1.12 x 104'Pa) moduli than those of Melting cheeses (QQ, QJ, AD). With increase in temperature and months of storage, elastic (G') and viscous (G") moduli of all the cheeses decreased significantly (P<0.05).<br /> A frequency sweep test was carried out at a constant stress of 100 Pa and data were best fitted into power-law model. Significant difference (P0.05) for low frequency viscous modulus ("c" value) among samples and months of storage.<br /> Five-element Kelvin-Voigt model better predicted the creep compliance data for eight of different kinds of Hispanic cheeses compared to six-element model. It was observed that nine different cheeses showed significant difference (P</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - University Access Only

Discipline thesis:degree_discipline

Agricultural and Biosystems Engineering

Year

2006

Author dc:creator

• Park, Hee Joon

Contributors dc:contributor

• Kasiviswanathan Muthukumarappan

• Bioresource and Agricultural Engineering

Statement dc:rights

• Copyright © 2006 Hee Joon Park. All rights reserved

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/634

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-1634