Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese

Abstract

The present study was conducted to investigate the effect of milk protein blends, cheddar cheese and milk fat on rheological properties of cheese dip (CD). The 20 samples of CD were prepared using central composite rotatable design of response surface methodology (RSM) and subjected to rheological study using a controlled stress rheometer. The result obtained showed, all samples manifest shear thinning behavior with an increase in frequency. At shear rate 100 s−1, the apparent viscosity value varied from 1.76 to 6.78 Pas for different samples of CD. Storage (G′) and Loss (G′′) modulus increased, while complex viscosity decreased with an increase in the frequency. The G′, G′′ and Tan δ values for CD varies from 45.73 to 845.33, 40.83 to 457.6 and 0.51 to 0.97, respectively. Furthermore, the values of G′ were higher than the G′′ over the entire range of frequency studied. The rheological parameters studied are most significantly affected by the milk fat followed by protein blend and cheddar cheese. The increase in fat level in CD was positively correlated, whereas increased protein blend and cheddar cheese were negatively correlated with apparent viscosity, G′, and G′′ values. Cheese dip behavior was characterized efficiently by correlating Cross, Carreau-Yasuda and Power-law models with flow curve. The Cross and Carreau-Yasuda models were found to be best fitted (R2 = 0.99) than Power-law model (R2 = 0.90). This study demonstrated, the selection of different level of ingredients during the manufacturing CD for controlling its overall quality. This study also aids in the development of machineries for the commercial manufacturing of cheese dip based on its rheological characteristics.