A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese

摘要: Abstract A novel model system was developed for studying the effects of colloidal Ca phosphate (CCP) concentration on rheological properties Cheddar cheese, independent proteolysis and any gross compositional variation. cheese slices (disks; diameter=50mm, thickness=2mm) were incubated in synthetic aqueous phase solutions 6h at 22°C. Control (unincubated) had a total CCP 2.80 g/100g protein 1.84g Ca/100g protein, respectively. Increasing solution incrementally range from 1.39 to 8.34g/L significantly increased samples 2.21 4.59 1.36 2.36g Values storage modulus (index stiffness) 70°C with increasing concentrations CCP, but opposite trend apparent 20°C. The maximum loss tangent meltability/flowability) decreased there no significant effect temperature which occurred (68 70°C). Fourier transform mechanical spectroscopy showed frequency dependence all temperature; however, solubilization matrix only high region (i.e., >35°C). These results support earlier studies that hypothesized strongly modulates cheese.