Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology

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dc.check.date2025-12-19en
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisheren
dc.contributor.authorDigvijay, Digvijayen
dc.contributor.authorHuppertz, Thomen
dc.contributor.authorKelly, Alan L.en
dc.contributor.authorLamichhane, Prabinen
dc.contributor.funderTeagascen
dc.date.accessioned2025-01-15T13:49:37Z
dc.date.available2025-01-15T13:49:37Z
dc.date.issued2024-12-19en
dc.description.abstractIn this study, small amplitude oscillatory shear rheology (SAOS) and large amplitude oscillatory shear rheology (LAOS) were applied as complementary techniques to map the impact of two different freezing schemes, i.e., multiple rapid freeze-thaw cycles (FTC; −18 ± 1–6 °C) and quiescent frozen storage (FrS; −18 ± 1 °C, 3-months), on rheological and microstructural properties of aged (9 months) Gouda cheese. The modes of impact of FTC and FrS treatments were different, and LAOS was found to be a powerful tool to quantify such differences at practical deformation scales. The activation energy (Ea) of flow calculated above and below the crossover temperature (53.2 ± 1.6 °C) and frequency-dependence of storage (G′) modulus were used to quantify freezing-induced thermo-rheological changes in the SAOS region. At large incremental deformations (10–360%), freezing impacted the intracycle elastic (G’L, G’M) moduli and intracycle viscous (η’L, η’M) moduli, resulting in strain-dependent zones of strain-stiffening and shear-thinning in the cheese matrix. Micro-cracks observed by confocal laser scanning microscopy (CLSM) were consistent with observed changes in the linear and non-linear rheological responses. This study provides a critical understanding of differences in the effects of FTC and FrS-type treatments, pertinent to practical frozen storage scenarios of Gouda cheese and other semi-hard dairy matrices.en
dc.description.sponsorshipTeagasc(Project: EFSL-Cheese; Walsh Scholarship)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid110980en
dc.identifier.citationDigvijay, D., Huppertz, T., Kelly, A. L. and Lamichhane, P. (2024) 'Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology', Food Hydrocolloids, 162, 110980 (14pp). https://doi.org/10.1016/j.foodhyd.2024.110980en
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2024.110980en
dc.identifier.endpage14en
dc.identifier.issn0268-005Xen
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/16831
dc.identifier.volume162en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.ispartofFood Hydrocolloidsen
dc.rights© 2024, Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSmall amplitude oscillatory shear rheology (SAOS)en
dc.subjectLarge amplitude oscillatory shear rheology (LAOS)en
dc.subjectGouda cheeseen
dc.subjectFreezingen
dc.subjectFTCen
dc.subjectFrSen
dc.titleCharacterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheologyen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume162en
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