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SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART I. REGION OF LINEAR VISCOELASTICITY
Author(s) -
SUBRAMANIAN R.,
GUNASEKARAN S.
Publication year - 1997
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1997.tb00143.x
Subject(s) - rheology , viscoelasticity , mozzarella cheese , skimmed milk , materials science , moisture , texture (cosmology) , cheese ripening , shear (geology) , dynamic mechanical analysis , amplitude , food science , composite material , chemistry , ripening , physics , optics , image (mathematics) , artificial intelligence , computer science , polymer
Changes in texture of a low‐moisture, part‐skim and a low‐fat, part‐skim Moz‐zarella cheese during heating were examined by measuring their rheological properties using small amplitude oscillatory shear (SAOS) tests after 1, 4 and 12 weeks of refrigerated storage. In general, the linear viscoelastic range decreases with increasing temperature and age because cheese behaves more like a viscoelastic solid at lower temperature and shorter ripening time. The dynamic rheological properties (η*, G′ and G″) were constant within a range of 0.05% shear strain. The dynamic rheological properties of low‐fat, part‐skim Mozzarella were found to be higher than that of low‐moisture, part‐skim Mozzarella within the linear viscoelastic range.