Systems analysis of the plasticization and extrusion processing of Mozzarella cheese
The effect of mixer screw speed and barrel temperature on the length of the filled section in the mixer, melt exit temperature, specific mechanical energy, and viscoelastic properties were determined for low moisture, part-skim Mozzarella cheese. Three vats of cheese were made in 1 d using three dif...
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| Veröffentlicht in: | Journal of dairy science 1997-11, Vol.80 (11), p.3030-3039 |
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| creator | Mulvaney, S Rong, S Barbano, D.M Yun, J.J |
| description | The effect of mixer screw speed and barrel temperature on the length of the filled section in the mixer, melt exit temperature, specific mechanical energy, and viscoelastic properties were determined for low moisture, part-skim Mozzarella cheese. Three vats of cheese were made in 1 d using three different mixer screw speeds (19, 12, and 5 rpm) and three different barrel temperatures (57, 66, and 74 degrees C). For each screw speed (at constant barrel temperature), the horsepower increased almost linearly as the length of the filled section increased. The linearity of the relationship between horsepower and filled length decreased substantially as the barrel temperature (at constant screw speed) increased. The effect of thermomechanical treatment on the rheological properties of the cheeses was determined by plotting the initial modulus in stress relaxation versus cheese exit temperature and specific mechanical energy. This systems approach indicated that the highest moduli were obtained at the highest cheese exit temperatures, which were associated with the lowest specific mechanical energy values. Thus, low shear stresses in the stretcher-cooker seem to promote development of a more extensive elastic network in the cheese |
| doi_str_mv | 10.3168/jds.S0022-0302(97)76270-2 |
| format | Article |
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Three vats of cheese were made in 1 d using three different mixer screw speeds (19, 12, and 5 rpm) and three different barrel temperatures (57, 66, and 74 degrees C). For each screw speed (at constant barrel temperature), the horsepower increased almost linearly as the length of the filled section increased. The linearity of the relationship between horsepower and filled length decreased substantially as the barrel temperature (at constant screw speed) increased. The effect of thermomechanical treatment on the rheological properties of the cheeses was determined by plotting the initial modulus in stress relaxation versus cheese exit temperature and specific mechanical energy. This systems approach indicated that the highest moduli were obtained at the highest cheese exit temperatures, which were associated with the lowest specific mechanical energy values. Thus, low shear stresses in the stretcher-cooker seem to promote development of a more extensive elastic network in the cheese</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(97)76270-2</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>AGING ; Biological and medical sciences ; CARACTERISTICAS DE LA MAQUINARIA ; CARACTERISTIQUE DU MATERIEL ; CHEESE ; CHEESEMAKING ; ELASTICIDAD ; ELASTICITE ; ELASTICITY ; ENERGIA ; ENERGIE ; ENERGY ; ENVEJECIMIENTO ; EQUIPMENT CHARACTERISTICS ; FABRICACION DEL QUESO ; FABRICATION FROMAGERE ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; FUSION ; MELANGE ; MELTING ; MEZCLADO ; Milk and cheese industries. Ice creams ; MIXING ; MODULUS OF ELASTICITY ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; QUESO ; RHEOLOGICAL PROPERTIES ; ROTATIONAL SPEED ; SHEAR ; STRESSES ; TEMPERATURA ; TEMPERATURE ; TEXTURA ; TEXTURE ; VIEILLISSEMENT</subject><ispartof>Journal of dairy science, 1997-11, Vol.80 (11), p.3030-3039</ispartof><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c421t-764fd686e9e3a53bc4f674dcb7e421b05f1f9ced7b40e09520b9d87cbc6afb023</citedby><cites>FETCH-LOGICAL-c421t-764fd686e9e3a53bc4f674dcb7e421b05f1f9ced7b40e09520b9d87cbc6afb023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27869,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2080569$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mulvaney, S</creatorcontrib><creatorcontrib>Rong, S</creatorcontrib><creatorcontrib>Barbano, D.M</creatorcontrib><creatorcontrib>Yun, J.J</creatorcontrib><title>Systems analysis of the plasticization and extrusion processing of Mozzarella cheese</title><title>Journal of dairy science</title><description>The effect of mixer screw speed and barrel temperature on the length of the filled section in the mixer, melt exit temperature, specific mechanical energy, and viscoelastic properties were determined for low moisture, part-skim Mozzarella cheese. Three vats of cheese were made in 1 d using three different mixer screw speeds (19, 12, and 5 rpm) and three different barrel temperatures (57, 66, and 74 degrees C). For each screw speed (at constant barrel temperature), the horsepower increased almost linearly as the length of the filled section increased. The linearity of the relationship between horsepower and filled length decreased substantially as the barrel temperature (at constant screw speed) increased. The effect of thermomechanical treatment on the rheological properties of the cheeses was determined by plotting the initial modulus in stress relaxation versus cheese exit temperature and specific mechanical energy. This systems approach indicated that the highest moduli were obtained at the highest cheese exit temperatures, which were associated with the lowest specific mechanical energy values. Thus, low shear stresses in the stretcher-cooker seem to promote development of a more extensive elastic network in the cheese</description><subject>AGING</subject><subject>Biological and medical sciences</subject><subject>CARACTERISTICAS DE LA MAQUINARIA</subject><subject>CARACTERISTIQUE DU MATERIEL</subject><subject>CHEESE</subject><subject>CHEESEMAKING</subject><subject>ELASTICIDAD</subject><subject>ELASTICITE</subject><subject>ELASTICITY</subject><subject>ENERGIA</subject><subject>ENERGIE</subject><subject>ENERGY</subject><subject>ENVEJECIMIENTO</subject><subject>EQUIPMENT CHARACTERISTICS</subject><subject>FABRICACION DEL QUESO</subject><subject>FABRICATION FROMAGERE</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>FUSION</subject><subject>MELANGE</subject><subject>MELTING</subject><subject>MEZCLADO</subject><subject>Milk and cheese industries. Ice creams</subject><subject>MIXING</subject><subject>MODULUS OF ELASTICITY</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>QUESO</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>ROTATIONAL SPEED</subject><subject>SHEAR</subject><subject>STRESSES</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEXTURA</subject><subject>TEXTURE</subject><subject>VIEILLISSEMENT</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNo9kF1LIzEUhsOywnZ1f8LCiAvqxehJ5iPJpYhfoHhRvQ6ZzEmbMu10c6Zo--vNWPEqHM7D--Y8jB1zuCh4rS4XLV1MAYTIoQBxpuW5rIWEXPxgE16JKi-4Vj_Z5Bv5xX4TLdLIBVQT9jLd0oBLyuzKdlsKlPU-G-aYrTtLQ3BhZ4fQr9K6zfB9iBsap3XsHRKF1WzEn_rdzkbsOpu5OSLhETvwtiP88_Uestfbm5fr-_zx-e7h-uoxd6XgQy7r0re1qlFjYauicaWvZdm6RmLaN1B57rXDVjYlIOhKQKNbJV3jausbEMUhO9nnpv_83yANZtFvYjqEDFdSci6V1InSe8rFniiiN-sYljZuDQczSjRJovmUaEZDRkvzKdGMDf--Giw52_loVy7Qd4AABVU9VpzusXmYzd9CRENL23XrTcPHcAWGc1Ok8ET-3ZPe9sbOYgp7nXKtJUhQCooPKuaKzA</recordid><startdate>19971101</startdate><enddate>19971101</enddate><creator>Mulvaney, S</creator><creator>Rong, S</creator><creator>Barbano, D.M</creator><creator>Yun, J.J</creator><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7WH</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>19971101</creationdate><title>Systems analysis of the plasticization and extrusion processing of Mozzarella cheese</title><author>Mulvaney, S ; Rong, S ; Barbano, D.M ; Yun, J.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c421t-764fd686e9e3a53bc4f674dcb7e421b05f1f9ced7b40e09520b9d87cbc6afb023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>AGING</topic><topic>Biological and medical sciences</topic><topic>CARACTERISTICAS DE LA MAQUINARIA</topic><topic>CARACTERISTIQUE DU MATERIEL</topic><topic>CHEESE</topic><topic>CHEESEMAKING</topic><topic>ELASTICIDAD</topic><topic>ELASTICITE</topic><topic>ELASTICITY</topic><topic>ENERGIA</topic><topic>ENERGIE</topic><topic>ENERGY</topic><topic>ENVEJECIMIENTO</topic><topic>EQUIPMENT CHARACTERISTICS</topic><topic>FABRICACION DEL QUESO</topic><topic>FABRICATION FROMAGERE</topic><topic>Food industries</topic><topic>FROMAGE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>FUSION</topic><topic>MELANGE</topic><topic>MELTING</topic><topic>MEZCLADO</topic><topic>Milk and cheese industries. Ice creams</topic><topic>MIXING</topic><topic>MODULUS OF ELASTICITY</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>QUESO</topic><topic>RHEOLOGICAL PROPERTIES</topic><topic>ROTATIONAL SPEED</topic><topic>SHEAR</topic><topic>STRESSES</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TEXTURA</topic><topic>TEXTURE</topic><topic>VIEILLISSEMENT</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mulvaney, S</creatorcontrib><creatorcontrib>Rong, S</creatorcontrib><creatorcontrib>Barbano, D.M</creatorcontrib><creatorcontrib>Yun, J.J</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 50</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mulvaney, S</au><au>Rong, S</au><au>Barbano, D.M</au><au>Yun, J.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Systems analysis of the plasticization and extrusion processing of Mozzarella cheese</atitle><jtitle>Journal of dairy science</jtitle><date>1997-11-01</date><risdate>1997</risdate><volume>80</volume><issue>11</issue><spage>3030</spage><epage>3039</epage><pages>3030-3039</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The effect of mixer screw speed and barrel temperature on the length of the filled section in the mixer, melt exit temperature, specific mechanical energy, and viscoelastic properties were determined for low moisture, part-skim Mozzarella cheese. Three vats of cheese were made in 1 d using three different mixer screw speeds (19, 12, and 5 rpm) and three different barrel temperatures (57, 66, and 74 degrees C). For each screw speed (at constant barrel temperature), the horsepower increased almost linearly as the length of the filled section increased. The linearity of the relationship between horsepower and filled length decreased substantially as the barrel temperature (at constant screw speed) increased. The effect of thermomechanical treatment on the rheological properties of the cheeses was determined by plotting the initial modulus in stress relaxation versus cheese exit temperature and specific mechanical energy. This systems approach indicated that the highest moduli were obtained at the highest cheese exit temperatures, which were associated with the lowest specific mechanical energy values. Thus, low shear stresses in the stretcher-cooker seem to promote development of a more extensive elastic network in the cheese</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(97)76270-2</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 1997-11, Vol.80 (11), p.3030-3039 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_journals_1877117879 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online; ScienceDirect Journals (5 years ago - present) |
| subjects | AGING Biological and medical sciences CARACTERISTICAS DE LA MAQUINARIA CARACTERISTIQUE DU MATERIEL CHEESE CHEESEMAKING ELASTICIDAD ELASTICITE ELASTICITY ENERGIA ENERGIE ENERGY ENVEJECIMIENTO EQUIPMENT CHARACTERISTICS FABRICACION DEL QUESO FABRICATION FROMAGERE Food industries FROMAGE Fundamental and applied biological sciences. Psychology FUSION MELANGE MELTING MEZCLADO Milk and cheese industries. Ice creams MIXING MODULUS OF ELASTICITY PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE QUESO RHEOLOGICAL PROPERTIES ROTATIONAL SPEED SHEAR STRESSES TEMPERATURA TEMPERATURE TEXTURA TEXTURE VIEILLISSEMENT |
| title | Systems analysis of the plasticization and extrusion processing of Mozzarella cheese |
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