User:Atm100/sandbox

Week 10: Add a math equation
Easy cheese exhibits pseudoplastic behaviors during extrusion of the product and is represented using the Herschel-Bulkley Model:

σ = K γ̇ n

This power law model represents a type of non-Newtonian fluid relating shear rate and sheer stress with viscosity. As cheese is pushed out of the can shear rate increases causing a decrease in viscosity and higher flow rates of the material. In this case, the cheese behaves more as a fluid. After it is expelled, there is no more shear rate and the cheese retains its original higher viscosity. Here, the cheese behaves like a solid.

Week 9: Physical Structure

Easy Cheese is an oil-in-water emulsion, as small droplets of oil are added to the continuous water phase. Heating the cheese mixture causes separation of the fats and protein of the cheese emulsion from destabilization. Emulsifying agents are made up of amphiphilic molecules that act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules of the product to result in a uniform cheese spread that does not separate during storage. Cheese proteins that have denatured during processing are reestablished using melting salts. Sodium citrate and sodium phosphate are the main emulsifiers used in Easy Cheese to sequester calcium in cheddar cheese. This occurrence hydrates and solubilizes the casein, causing it to swell with water. The addition of these salts contributes to the uniformly creamy consistency of Easy Cheese.

Week 7: add molecular composition to the article

Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44-60%, while its milk fat content must be greater than 20%. Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads use natural cheese with a composition that ranges from 60-75% intact casein.

Week 6: start drafting your article
Flow properties are not included in the article. Molecular interactions not included in article (details about emulsions and stabilizers).

Week 5: Find sources
Pinto, S., Rathour, A. K., Prajapati, J. P., Jana, A. H., & Solanky, M. J. (2007). Utilization of whey protein concentrate in processed cheese spread. Natural Product Radiance, 6(5), 398-401. Retrieved November 28, 2016, from https://www-rulill-rutgers-edu.proxy.libraries.rutgers.edu/illiad/RULILL/cas/illiad.dll?Action=10&Form=75&Value=717169.

Rivas, N. (2016, April 28). A Brief History of Easy Cheese. Retrieved December 3, 2016, from https://www.pastemagazine.com/articles/2016/04/a-brief-history-of-easy-cheese.html

Solowiej, B. (2007). Effect of pH on rheological properties and meltability of processed cheese analogs with whey products. Polish Journal of Food and Nutrition Sciences, 57(3), 125-128. Retrieved December 3, 2016, from http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-article-af1bc349-70cc-46d6-8611-126977a3a103

Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C., Lee, S. K., & Illingworth, D. (2008, August 29). Effect of different starches on rheological and microstructural properties of (I) model processed cheese. International Journal of Food Science and Technology, (43), 2191-2196. doi:10.1111/j.1365-2621.2008.01851.x

On the Easy Cheese wiki page, I plan to expand the ingredients portion and incorporate the main functionalities. I would also like to include interactions at a molecular level.