Estimating Softening Point of Cheeses
Kasiviswanathan Muthukumarappan, Yougang Wang, Sundaram Gunasekaran
Journal of Dairy Science
Abstract
Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeeze-flow configuration for evaluating softening and flow characteristics of cheeses was used to determine the softening point of cheeses. A device, UW Meltmeter, operated on squeezeflow configuration for evaluating melt and flow characteristics of cheese was also used to determine the softening point of cheeses. Results from both methods agreed well. The effects of oven temperature (60 to 80C) and fat (1.6 to 33.6%), moisture content (53 to 59%), and aging (1 to 12 wk) of the cheese on the softening point were investigated. The softening point of cheese increased with reduction in fat content of cheese and increased oven temperature. In general, the softening point of cheese decreased with age of cheese.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
softening point of cheeses determined by UW Meltmeter
“A device, UW Meltmeter, operated on squeezeflow configuration for evaluating melt and flow characteristics of cheese was also used to determine the softening point of cheeses.”
softening point of cheese increased with reduction in fat content
“The softening point of cheese increased with reduction in fat content of cheese and increased oven temperature.”
softening point of cheese decreased with age of cheese
“In general, the softening point of cheese decreased with age of cheese.”