ストリングチーズカードの動的粘弾性

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タイトル別名
  • Dynamic Viscoelastic Property of String Cheese Curd.
  • ストリング チーズ カード ノ ドウテキ ネンダンセイ

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説明

Storage modulus E' and loss modulus E'' of “string cheese” (stretched Mozzarella cheese) curd were determined at various pH 4.9-6.0. Temperature range for the determination ranged from 5°C to 36°C, while the frequency tested was from 1 to 100 Hz. Master curves were obtained from a frequency dependence of E' and E''. Arrhenius plots of shift factor could be fitted to linear curves, so that the apparent activation energies were calculated from Arrhenius plots. E' and E'' of the cheese curd at pH 5.5 and 5.2 were higher than at other pHs. These pH values were matched to the optimum pH value to produce the string cheese. The interactions among paracasein particles increased at these pH values and brought fibrous texture.

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