Use of a spiral adapter in the characterization of commercial cream cheeses Academic Article

abstract

• The rheological characteristics of two brands of commercially available cream cheese products with regular, light, and fat-free formulations were studied at 21 C1 C. Using the Brookfield Viscometer DVII+ with the Brookfield spiral adapter, shear stress data were obtained for the shear rate range 0.34 s-1 to 67.7 s-1. Data were fitted using the Herschel-Bulkley and Bingham Plastic Models and the flow curve parameters determined. Results demonstrate the practical value of using a simple rheological method to detect differences due to formulation.

authors

• Castell-Perez, M

published proceedings

• APPLIED ENGINEERING IN AGRICULTURE

author list (cited authors)

• Konkoly, A. M., Flores, R. A., & Castell-Perez, M. E.

publication date

• January 1999

published in

• Applied Engineering in Agriculture  Journal

keywords

• Bingham Plastic
• Cream Cheese
• Herschel-bulkley
• Rheology

start page

• 539

end page

• 542

volume

• 15

issue

• 5