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Article: Melt Analysis of Process Cheese Spread or Product Using a Rapid Visco Analyzer

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Journal of Dairy Science
Article date:
April 1, 2005
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ABSTRACT

The objective of this study was to evaluate a rapid visco analyzer (RVA) method for measuring the melting characteristics of process cheese spread or product. The melt properties of 32 commercial process cheese spread and process cheese product samples from 4 manufacturers were analyzed with the RVA, tube melt test, texture profile analysis (TPA) hardness, and dynamic stress rheometry (DSR). For the RVA melt test, a 15-g disc of cheese was packed into the RVA canister and subjected to a heating, holding, and cooling profile during continuous mixing. During the test, the apparent viscosity was continuously measured and several data points (melt time, hot viscosity, time at 5000 cP ...

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