Effect of Stretching Temperature on Rheological Characteristics and Microstructure of String Cheese
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Abstract:
String cheeses were provided by a small-scale single screw extruder, and the effect of stretching temperature on the rheological characteristics and microstructure of string cheese was observed in this research. Scanning electron microscopy of string cheese indicated that cheese microstructure changed from amorphous three-dimensional into a near-linear parallel fibrous structure after stretching, which exhibited a more dense protein network structure at higher temperature. This microstructural change was consistent with a reduction in the level of serum expressed by centrifugation and suggested that after the stretching treatment the water holding capacity of the casein matrix increased with the rise of temperature. Dynamic measurement of the viscoelastic changes on heating the cheese from 25 to 80 ℃ showed that rheological properties of string cheese were unstable below 50 ℃. Dynamic measurement of the viscoelastic changes on the string cheese from 0.1~10 Hz frequency sweep displayed that it had stronger viscoelastic and shear thinning properties, and the performance was more obvious with increasing stretching temperature. TPA results revealed that cheese hardness was affected by the stretching temperature significantly.
