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Effect of calcium, fat and total solids on the rheology of a model soft cheese system
Author(s) -
SOLORZA F J,
BELL A E
Publication year - 1995
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1995.tb02484.x
Subject(s) - rheology , rheometer , dynamic modulus , skimmed milk , dynamic mechanical analysis , food science , total dissolved solids , rheometry , materials science , calcium , chemistry , composite material , metallurgy , polymer , environmental engineering , engineering
The aim of this work was to assess the effects of calcium, fat and total solids on the rheology of a model soft cheese. Several batches of reconstituted skim milk with 9, 12 and 15% w/v total solids and reconstituted whole milk with 12, 15 and 18% w/v total solids were used to make a soft stranded cheese whose rheological characteristics, G″ (storage modulus or elastic component) and G' (loss modulus or viscous component), were measured using an RTI Stress Controlled Rheometer (RTI). All factors investigated had a significant effect on the rheology of the soft cheese; however, they affected the rheological parameters differently, suggesting that the structural changes are not a result simply of the concentration of material in solution .