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Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese

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Abstract

This study investigated the influence of model filler particles (glass beads) on the microstructure and rheological properties of Mozzarella cheese. Model Mozzarella cheese composites with increasing volume fractions of glass beads of various sizes and surface properties were processed in a Rapid Visco Analyser (RVA). Confocal laser scanning microscope images showed that all the hard spheres were dispersed in the protein phase, rather than in the fat phase. Dynamic oscillatory rheology revealed that the volume fraction of the glass beads had a major influence on the complex modulus (G*) of the cheese composites, whereas the size and the coating of the glass beads had no influence. However, the zero shear viscosity (η 0), measured using the creep-compliance test, was affected by both the size and the volume fraction of the glass beads. This indicated that there were some interactions between the glass beads and the cheese matrix. Filler–matrix interactions played a major role in the fracture properties of the cheese composites. The fracture stress (σ f ) was highly dependent on the coating and the size of the glass beads. Simple equations for filled gels from the literature fitted well with the experimental results and could be successfully applied for future predictions. According to this study, the transfer of knowledge from filled polymer composites to model cheese appears relevant. This can provide a good basis for designing new dairy product structures.

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Acknowledgments

The authors thank Fonterra Co-operative Group Ltd. and the New Zealand Ministry for Primary Industries for financial support through the Dairy Primary Growth Partnership programme in Food Structure Design. The authors also wish to acknowledge A. Beram (Potters Industries, Australia) for providing the glass beads, M. Loh and Dr. E. Nickless for technical support with CLSM, and Dr. S. Anema, Dr. S. Taylor and Dr. P. Watkinson for helpful discussions.

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Authors and Affiliations

  1. Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand

    O. Thionnet & M. Golding

  2. Fonterra Research and Development Centre, Fonterra Co-operative Group Ltd, Private Bag 11 029, Palmerston North, 4442, New Zealand

    O. Thionnet, P. Havea, G. Gillies & M. Lad

Authors
  1. O. Thionnet
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  2. P. Havea
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  3. G. Gillies
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  4. M. Lad
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  5. M. Golding
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Correspondence to O. Thionnet.

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Thionnet, O., Havea, P., Gillies, G. et al. Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese. Food Biophysics 12, 33–44 (2017). https://doi.org/10.1007/s11483-016-9460-5

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  • DOI: https://doi.org/10.1007/s11483-016-9460-5

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