Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures From: Journal of Dairy Science | Date: July 1, 2006| Author: Djome, Z E; Khosroshahi, A; Mousavi, S M; Madadlou, A | Copyright American Dairy Science Association Jul 2006. Provided by ProQuest LLC.Copyright information

ABSTRACT

The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three treatments of Iranian White cheese were made by applying coagulation temperatures of 34, 37, and 41.5°C during the cheese-making procedure. A higher coagulation temperature resulted in increased fat...

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