Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses

Abstract

Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced-fat cheese with lecithin were greater (p Ͻ 0.01) than reduced-fat cheese without lecithin, but less (p Ͻ 0.01) than these values for full-fat cheese. In creep/recovery tests, the residual strain of full-fat cheese, reduced-fat cheese with 0.5% or 0.2% lecithin, and reduced-fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

“…28 This model was used successfully to model the viscoelastic behavior of skim milk curd 29 and cheese. 25,26,30 Table I shows the values of the parameters obtained: G 0 , g 0 , G 1 , g 1 , G 2 , and g 2 . Considering the correlation coefficient values (r), compliance values versus time fitted well to the model for the three systems studied (0.998 < r < 0.999).…”

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

“…The creep curves (compliance in Pa À1 versus time in s) were fitted to a model consisting of two Kelvin elements connected in series to one elastic element and one Maxwell element, described by the equation (Ma, Drake, Barbosa-Canovas, & Swanson, 1996):…”

Rheology of mozzarella cheese

“…In a more recent study, Venugopal and Muthukumarappan (2003) used SAOS to determine the rheological properties of cheddar cheese with different moisture and fat contents and aging period during heating and cooling. Other reports on SAOS experiments include those by Tunick et al (1990), Joshi, Muthukumarappan, and Dave (2004), Ma, Drake, Barbosa-Canovas, and Swanson (1996), and Gravies, Zaritzky, and Califano (2004).…”