Abstract
ABSTRACTMeltability of process Cheddar cheese made with disodium phosphate (DSP) and trisodium citrate (TSC) at various moisture contents was determined with a Rheometrics dynamic stress rheometer using 25 mm parallel plate geometry. Slippage was controlled either by bonding ethyl‐2‐cyanoacrylate adhesive directly to the plates or using serrated plates. Results from serrated plates were more consistent and repeatable than the technique with adhesive. Transition temperature was defined as the lowest temperature at which tan δ= 1 and reflects a change in cheese properties such that elastic and viscous properties are equivalent. Moisture contents between 38.60 to 39.80% did not significantly influence the transition temperature of disodium phosphate and trisodium citrate process cheese. Transition temperature of process cheese containing TSC was lower than cheese containing DSP. Arrhenius plot of complex viscosity (ɛ*) versus temperature indicated that the rate of change in viscosity of TSC process cheese was higher than that of DSP cheese.
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