The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. / Ray, Colin Andrew; Gholamhosseinpour, Aliakbar; Ipsen, Richard; Hougaard, Anni Bygvrå.

In: International Dairy Journal, Vol. 55, 2016, p. 38-43.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Ray, CA, Gholamhosseinpour, A, Ipsen, R & Hougaard, AB 2016, 'The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture', International Dairy Journal, vol. 55, pp. 38-43. https://doi.org/10.1016/j.idairyj.2015.11.009

APA

Ray, C. A., Gholamhosseinpour, A., Ipsen, R., & Hougaard, A. B. (2016). The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. International Dairy Journal, 55, 38-43. https://doi.org/10.1016/j.idairyj.2015.11.009

Vancouver

Ray CA, Gholamhosseinpour A, Ipsen R, Hougaard AB. The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. International Dairy Journal. 2016;55:38-43. https://doi.org/10.1016/j.idairyj.2015.11.009

Author

Ray, Colin Andrew ; Gholamhosseinpour, Aliakbar ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. In: International Dairy Journal. 2016 ; Vol. 55. pp. 38-43.

Bibtex

@article{eb9bdf514b0d45218739827eed642f4c,
title = "The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture",
abstract = "Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.",
author = "Ray, {Colin Andrew} and Aliakbar Gholamhosseinpour and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",
year = "2016",
doi = "10.1016/j.idairyj.2015.11.009",
language = "English",
volume = "55",
pages = "38--43",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

AU - Ray, Colin Andrew

AU - Gholamhosseinpour, Aliakbar

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2016

Y1 - 2016

N2 - Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.

AB - Age-related changes to the rheology and structure of Cheddar for cheese powder manufacture, and how this influences the stability of cheese feed during pre-spray-drying storage, were investigated. Cheddar cheese (3, 5, 7, 9, 12 and 15 months old) was analysed for meltability by the Schreiber Test and small angle oscillation measurements. Results showed increasing stiffness and reduced activation energy for initiation of milk fat melting with age. Cheese feeds for manufacture of cheese powder were made, with or without emulsifying salts (ES), and analysed for emulsion stability. In the absence of ES, feeds made from 3 month old Cheddar were significantly more stable than those made from 5 month old cheese. A similar significant increase in emulsion stability was observed for cheeses of 7 months of age compared with 12 months, indicating the necessity to use Cheddar cheese aged 3 months or less to produce stable cheese feeds without ES.

U2 - 10.1016/j.idairyj.2015.11.009

DO - 10.1016/j.idairyj.2015.11.009

M3 - Journal article

AN - SCOPUS:84953246217

VL - 55

SP - 38

EP - 43

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 153443057