Use of a spiral adapter in the characterization of commercial cream cheeses
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The rheological characteristics of two brands of commercially available cream cheese products with regular, light, and fat-free formulations were studied at 21 °C±1 °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.
author list (cited authors)
Konkoly, A. M., Flores, R. A., & Castell-Perez, M. E.