{"id":{"repo_id":"sdstate","oai_identifier":"oai:openprairie.sdstate.edu:etd-1634"},"canonical_url":"https://search.dev.ndltd.org/etd/sdstate/oai:openprairie.sdstate.edu:etd-1634","repository":{"repo_id":"sdstate","name":"South Dakota State University","base_url":"https://openprairie.sdstate.edu/do/oai/"},"display":{"title":"Studies on Functional and Rheological Characteristics of Hispanic Cheeses","abstract":"

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.
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).
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.
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

","abstract_html":"<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>","abstract_has_math":false,"creators":["Park, Hee Joon"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - University Access Only","degree_discipline":"Agricultural and Biosystems Engineering","degree_department":null,"school":null,"contributors":["Kasiviswanathan Muthukumarappan"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2006,"date_issued":"2006-01-01T08:00:00Z","date_published":"2006-01-01T08:00:00Z","updated_at":"2026-07-24T04:28:11Z","subjects":["Bioresource and Agricultural Engineering"],"languages":["en"],"rights":["Copyright © 2006 Hee Joon Park. All rights reserved"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://openprairie.sdstate.edu/etd/634","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Kasiviswanathan Muthukumarappan"]},{"key":"dc:creator","label":"Author","values":["Park, Hee Joon"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural and Biosystems Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis - University Access Only"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Bioresource and Agricultural Engineering"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright © 2006 Hee Joon Park. All rights reserved"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://openprairie.sdstate.edu/etd/634"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["

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.
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).
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.
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

"]},{"key":"dc:title","label":"Title","values":["Studies on Functional and Rheological Characteristics of Hispanic Cheeses"]}]}],"canonical_facts":{"dc:contributor":["Kasiviswanathan Muthukumarappan"],"dc:creator":["Park, Hee Joon"],"dc:description.abstract":["

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.
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).
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.
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

"],"dc:identifier":["https://openprairie.sdstate.edu/etd/634"],"dc:language":["en"],"dc:rights":["Copyright © 2006 Hee Joon Park. All rights reserved"],"dc:subject":["Bioresource and Agricultural Engineering"],"dc:title":["Studies on Functional and Rheological Characteristics of Hispanic Cheeses"],"thesis:degree_discipline":["Agricultural and Biosystems Engineering"],"thesis:degree_level":["Thesis - University Access Only"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T04:28:11Z"}