Abstract Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0 and 10 min) and stored for 30 days. Milk fat droplet size and viscoelastic properties were determined. In general, longer holding times resulted in decreased diameter of the milk fat droplets in all tested SPC samples. Furthermore, the size of the milk fat droplets decreased with increasing DM content and decreasing FDM content. Furthermore, for most of the produced SPCs, with the progress of the storage time, the G* values decreased over the first 2 or 3 min (of the applied holding time). In addition, prolonging the holding time and storage period resulted in an increase of the samples G* values. Increased DM content and decreased FDM content in SPC samples resulted in increased G* values.

中文翻译：

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熔体保温时间对不同成分模型可涂抹加工奶酪的脂肪滴大小和粘弹性的影响

摘要 可涂抹加工奶酪 (SPC) 样品的干物质 (DM) 含量分别为 30% 和 40% (w/w)，干物质 (FDM) 中的脂肪含量分别为 30%、40% 和 50% (w/w)，使用 9 个单独的熔体制成保持时间（0 到 10 分钟之间）并储存 30 天。确定了乳脂肪滴的大小和粘弹性。一般来说，在所有测试的 SPC 样品中，较长的保持时间会导致乳脂滴的直径减小。此外，乳脂滴的大小随着DM含量的增加和FDM含量的降低而减小。此外，对于大多数生产的 SPC，随着储存时间的延长，G* 值在前 2 或 3 分钟（应用的保持时间）内下降。此外，延长保持时间和储存时间导致样品G*值增加。