CoChat
Sign Up
Cited by 46Proteins in Food SystemsFood Chemistry and Fat AnalysisRheology and Fluid Dynamics Studies

The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.

Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability

USTUNOL, Z., KAWACHI, K., STEFFE, J.·1994·Journal of Food Science
DOI 10.1111/j.1365-2621.1994.tb08169.x
Open this paper in CoChat — free account

Abstract

ABSTRACT Cheddar cheese with six different fat levels (34.3, 31.5, 26.8, 20.5, 12.6 and <1%) were manufactured and allowed to ripen 4 mo at 7°C. Melting characteristics of the cheeses were studied by the Arnott test and dynamic rheological testing. Meltability of Cheddar cheese was significantly influenced by its fat content as determined by the Arnott test. A significant correlation (r =–0.80) occurred between the minimum complex modulus G′ and meltability of Cheddar cheese. Minimum complex modulus G′ may be a useful predictor of cheese meltability.

Overview

Integrity signals

Registry

Crossref · 10.1111/j.1365-2621.1994.tb08169.x

Cites

13 of 13 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Several studies have correlated rheological parameters, such as the initial G′ of unmelted cheese and the maximum value for tan δ during heating, with empirical functional properties such as meltability and flowability of cheese.

    “Several studies have correlated rheological parameters, such as the initial G′ of the unmelted cheese and the maximum value for tan δ during heating, with (empirical) functional properties such as meltability and flowability of cheese”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Ustanol et al., 1994

Citations

Cites

Flagged first, then by citations

Research works printed but not linked: 6

  1. Bryant A., 1993, Microstructure, sensory and textural characteristics of Cheddar cheese as influenced by milkfat
  2. Chang P.K., 1976, Partially delactosed whey used as NFDM replacement in process cheese offers economic advantages, Food Product Development, 11, 51
  3. Konstance R.P., 1992, Development of rheological test methods for cheese, Food Technol., 46, 105
  4. Nolan E.J., 1990, Engineering and Food: Physical Properties and Process Control, Vol. 1.
  5. Rao M.A., 1992, Viscoelasticity of Foods
  6. Tunick M., 1991, Effect of composition and storage on the texture of Mozzarella cheese, Neth. Milk Dairy J., 45, 117

Cited by

Sorted by citations

Related

Metadata

Authors
USTUNOL, Z., KAWACHI, K., & STEFFE, J.
Affiliations
  • Michigan State University (US)
  • Megmilk Snow Brand (Japan) (JP)
ORCID
USTUNOL, Z.
Venue
Journal of Food Science
Publisher
Wiley
Published
1994-09
Volume
59
Issue
5
Pages
970-971
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1365-2621.1994.tb08169.x
OpenAlex
W2023386079
Cited by
46
References
13
Citations by year
2024: 1 · 2023: 1 · 2021: 1 · 2019: 1 · 2016: 1 · 2014: 1
FWCI
1.63
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 4377 d)
Locations
Journal of Food Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
Keywords
Cheddar cheese, cheese meltability, dynamic rheology, complex modulus, cheese fat content, cheese ripening, melting behavior

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review