The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

Colin Andrew Ray; Aliakbar Gholamhosseinpour; Richard Ipsen; Anni Bygvrå Hougaard

doi:10.1016/j.idairyj.2015.11.009

The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

Colin Andrew Ray^*, Aliakbar Gholamhosseinpour, Richard Ipsen, Anni Bygvrå Hougaard

^*Corresponding author for this work

13 Citations (Scopus)

Abstract

Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.

Original language	English
Journal	International Dairy Journal
Volume	55
Pages (from-to)	38-43
Number of pages	6
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2015.11.009
Publication status	Published - 2016

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10.1016/j.idairyj.2015.11.009

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title = "The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture",

abstract = "Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.",

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doi = "10.1016/j.idairyj.2015.11.009",

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T1 - The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

AU - Ray, Colin Andrew

AU - Gholamhosseinpour, Aliakbar

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2016

Y1 - 2016

N2 - Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.

AB - Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.

U2 - 10.1016/j.idairyj.2015.11.009

DO - 10.1016/j.idairyj.2015.11.009

M3 - Journal article

AN - SCOPUS:84953246217

SN - 0958-6946

VL - 55

SP - 38

EP - 43

JO - International Dairy Journal

JF - International Dairy Journal

ER -

The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

Abstract

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