Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat

摘要: Abstract Non-ripened cheese curd with different dry matter (34.5–47.0 g 100 g −1 ), protein (13.4–30.4 g 100 g and fat (0.5–25.9 g 100 g ) contents were produced from pre-acidified milk (citric acid, pH 5.8) fat-to-protein ratios (0, 0.18, 0.33, 0.79, 1.60) cooking times (15 min, 30 min, 85 min). From small angle oscillatory temperature sweep large strain capillary rheology shear experiments it was deduced that the content increases decreases maximal loss tangent storage modulus. This is discussed in relation to suggested changes casein micelle voluminosity temperature. A critical stress above which flow behaviour regular melt fracture observed. explained by jamming frequency dependency of sol–gel transition.