Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

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dc.authoridOzmen, Duygu/0000-0002-1052-3599
dc.authoridYildirim-Mavis, Cigdem/0000-0002-5442-5851
dc.contributor.authorYıldırım-Maviş, Çiğdem
dc.contributor.authorÖzmen, Duygu
dc.contributor.authorYakışık, Elif
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKaner, Özlem
dc.date.accessioned2023-04-20T08:04:15Z
dc.date.available2023-04-20T08:04:15Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractSmall amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation shear (LAOS) test was used to investigate the non-linear mechanical response of different kashar cheeses (pizza, toast, and fresh) in strain values ranging from 0.196 to 359%. Effect of strain and temperature on strain-stiffening and shear-thinning behaviours was revealed. Tack analysis revealed important information about the adhesive properties of kashar cheeses. According to the tack analysis results, temperature speeded up melting rates of cheese, thus the divergence of the probe was easier, and the required energy decreased. Up to now, no study has evaluated the meltability of kashar cheese together with the tack and LAOS tests. Tests used in the present study may ensure predictive knowledge to evaluate non-linear rheological properties and meltability of dairy products such as kashar cheese. (C) 2021 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.idairyj.2021.105242
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85122641533
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105242
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11056
dc.identifier.volume127
dc.identifier.wosWOS:000805508200011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectRheological Properties
dc.subjectMozzarella Cheese
dc.subjectLow-Fat
dc.subjectNonlinear Viscoelasticity
dc.subjectSensory Characteristics
dc.subjectChemical-Composition
dc.subjectConditions Relevant
dc.subjectCheddar Cheese
dc.subjectBehavior
dc.subjectMicrostructure
dc.titleEvaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
dc.typeArticle

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