Rheology of dairy foods that gel, stretch, and fracture

Abstract

Casein gels are found in hard and soft dairy foods such as cheese and yogurt, and their rheological properties can be analyzed with various instrumental techniques. Empirical tests of cheese have been used since cheese making began, and imitative tests have been conducted in laboratories since the 1930s. Texture profile analysis is now the most frequently used imitative test. Fundamental tests provide a better representation of cheese and yogurt rheology because of the systematic mathematical treatment involved. Uniaxial compression and stress and strain relaxation tests are among the fundamental tests performed on cheese, and viscosity data are often used to investigate the physical characteristics of yogurt. Small amplitude oscillatory shear measurements are applicable to both products. Food scientists can acquire a clearer picture of the structure of dairy foods by performing appropriate rheological studies of the casein matrix.