Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese

摘要: Production of pasta-filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation this process on small scale was conducted with curd cubes 10 × mm. Stretching initiated texture analyzer custom-built geometry in water bath at 60C. Three parameters were varied: compression rate, pretempering time before duration compression. The force decline during linearized receive independent k1 (y-axis intercept), k2 (slope) stress relaxation (SR). Further, (RT) Deborah number (De) calculated. RT decreased from 2 0.6 s temperature increase 40 SR after 20 increased 23% increasing due network formation as shown by confocal laser scanning microscopy. Anisotropy decreasing De. Practical Applications When producing cheese, behavior has be considered plasticization typical Conclusions for industry are: (1) needs (preheating) heat transfer is slow; (2) soft material limits anisotropic structuring; (3) temperatures decreases, can shortened; (4) structural changes microgel particles heating induce continuous protein elastic properties which production. These results indicate that less strings when manually teared, or anisotropy visualized microscopy modified adapting parameters. Fibrous, structure (stringiness) claimed enhanced residence times and/or higher process.