Journal of Dairy Science
Volume 90, Issue 6 , Pages 2675-2688 , June 2007

Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

  • S. Govindasamy-Lucey

      Affiliations

    • Wisconsin Center for Dairy Research, Department of Food Science, University of Wisconsin-Madison, 53706
    • Corresponding Author InformationCorresponding author.
    • ,
  • T. Lin

      Affiliations

    • Department of Food Science, University of Wisconsin-Madison, 53706
    • ,
  • J.J. Jaeggi

      Affiliations

    • Wisconsin Center for Dairy Research, Department of Food Science, University of Wisconsin-Madison, 53706
    • ,
  • C.J. Martinelli

      Affiliations

    • Wisconsin Center for Dairy Research, Department of Food Science, University of Wisconsin-Madison, 53706
    • ,
  • M.E. Johnson

      Affiliations

    • Wisconsin Center for Dairy Research, Department of Food Science, University of Wisconsin-Madison, 53706
    • ,
  • J.A. Lucey

      Affiliations

    • Department of Food Science, University of Wisconsin-Madison, 53706

Received 17 October 2006 ,Accepted 1 February 2007.

  • Image Result

    Changes in the (A) storage modulus (G′) and (B) loss tangent as a function of temperature from the dynamic low-amplitude oscillatory rheology for the control pizza cheeses at 1 (○), 2 (▾), and 4 (□) w

    Changes in the (A) storage modulus (G′) and (B) loss tangent as a function of temperature from the dynamic low-amplitude oscillatory rheology for the control pizza cheeses at 1 (○), 2 (▾), and 4 (□) wk of ripening at 7°C.

  • Image Result
    Changes in the maximum loss tangent from the dynamic low-amplitude oscillatory rheology test for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) during the 4 wk of ripening pizza cheeses at

    Changes in the maximum loss tangent from the dynamic low-amplitude oscillatory rheology test for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) during the 4 wk of ripening pizza cheeses at 7°C. Vertical bars represent standard deviations. RO = reverse osmosis; EVAP = evaporation; SCB = sweet cream buttermilk.

  • Image Result
    Changes in the temperature of the loss tangent maximum from the dynamic low-amplitude oscillatory test for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) during the 4 wk of ripening of pizz

    Changes in the temperature of the loss tangent maximum from the dynamic low-amplitude oscillatory test for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) during the 4 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations. RO = reverse osmosis; EVAP = evaporation; SCB = sweet cream buttermilk.

  • Image Result
    Age-related changes in the degree of flow calculated from the UW Meltprofiler for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) cheeses made with differently processed sweet cream buttermi

    Age-related changes in the degree of flow calculated from the UW Meltprofiler for the control (●), UF-SCB (▾), RO-SCB (□), and EVAP-SCB (♢) cheeses made with differently processed sweet cream buttermilk (SCB) during the 4 wk of ripening of pizza cheeses at 7°C. Vertical bars represent standard deviations. RO = reverse osmosis; EVAP = evaporation.

PII: S0022-0302(07)70078-4

doi: 10.3168/jds.2006-681

Journal of Dairy Science
Volume 90, Issue 6 , Pages 2675-2688 , June 2007

Article Tools

* Image Usage & Resolution