Journal of Dairy Science
Volume 90, Issue 5 , Pages 2163-2174 , May 2007

Factors Regulating Cheese Shreddability

  • J.L. Childs

      Affiliations

    • Department of Food Science, North Carolina State University, Raleigh 27695
    • ,
  • C.R. Daubert

      Affiliations

    • Department of Food Science, North Carolina State University, Raleigh 27695
    • ,
  • L. Stefanski

      Affiliations

    • Department of Statistics, North Carolina State University, Raleigh 27695
    • ,
  • E.A. Foegeding

      Affiliations

    • Department of Food Science, North Carolina State University, Raleigh 27695
    • Corresponding Author InformationCorresponding author.

Received 21 September 2006 ,Accepted 24 December 2006.

References 

  1. Apostolopoulos C, Marshall RJ. A quantitative method for the determination of shreddability of cheese. J. Food Qual. 1994;17:115–128
  2. Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M. Relationships among rheological and sensorial properties of young cheeses. J. Dairy Sci. 2003;86:3054–3067
  3. Dahlquist CA. Creep. In:  Satas D editors. Handbook of Pressure Sensitive Adhesive Technology. 2nd ed.. New York, NY: Van Nostrand Reinhold; 1989;p. 97–114
  4. Dubuy MM. The French art of shredding cheese. Food Proc. Ind. 1980;49:52–53
  5. Foley KF, Chu S. Rheological characterization of elastomer latexes for pressure sensitive adhesives. Adhes. Age. 1986;29:24–28
  6. Fowkes FM. Attractive forces at interfaces. Ind. Eng. Chem. 1964;56:40–52
  7. Heddleson SS, Hamann DD, Lineback DR. The Dahlquist criterion: Applicability of a rheological criterion to the loss of pressure-sensitive tack in flour-water dough. Cereal Chem. 1993;70:744–748
  8. Kindstedt PS. Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese. In:  Malin EL,  Tunick MH editor. Chemistry of Structure-Function Relationships in Cheese. New York, NY: Plenum Press; 1995;p. 27–41
  9. Masi P, Addeo F. An examination of some mechanical properties of a group of Italian cheeses and their relationship to structure and conditions of manufacture. J. Food Eng. 1986;5:217–229
  10. Michalski M, Desobry CS, Babak V, Hardy J. Adhesion of food emulsions to packaging and equipment surfaces. Colloids Surfaces A: Physicochem. Eng. Aspects. 1999;149:107–121
  11. Ni H, Gunasekaran S. Image processing algorithm for cheese shred evaluation. J. Food Eng. 2004;61:37–45
  12. Owens DK, Wendt RC. Estimation of the surface free energy of polymers. J. Appl. Polym. Sci. 1969;13:1741–1747
  13. Russell TP, Kim HC. Tack—A sticky subject. Science. 1999;285:1219–1221
  14. Saunders SR, Hamann DD, Lineback DR. A systems approach to food material adhesion. Lebensm. Wiss. Technol. 1992;25:309–315
  15. Steffe JF. Rheological Methods in Food Process Engineering. 2nd ed.. East Lansing, MI: Freeman Press; 1996;
  16. Zosel A. Adhesion and tack of polymers: Influence of mechanical properties and surface tensions. Colloid Polym. Sci. 1985;263:541–553

PII: S0022-0302(07)71707-1

doi: 10.3168/jds.2006-618

Journal of Dairy Science
Volume 90, Issue 5 , Pages 2163-2174 , May 2007

Article Tools

* Image Usage & Resolution