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International Journal of Food Properties
Year: 2008  |  Volume: 11  |  Issue: 3  |  Page No.: 530 - 543

Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties

A. C. Biswas, K. Muthukumarappan and L. E. Metzger    

Abstract: The main aim of this study was to investigate the influence of two different levels (high and low) of Ca and P (calcium and phosphorous) content, residual lactose, and salt-to-moisture (S/M) ratio on viscoelastic properties of eight different process cheeses. Frequency sweep was performed at 750 Pa on all experimental process cheese samples to determine the power-law model parameters. Process cheeses with high Ca and P content and high S/M ratio were significantly harder (P < 0.05) (higher storage and loss modulus, and lower creep and recovery compliance) compared to low Ca and P content and low S/M ratio process cheeses. However, no significant difference was observed (P > 0.05) for power-law parameters between high/low residual lactose content process cheese samples. Six-element Kelvin-Voigt model was used to predict the creep compliances for eight different process cheeses. This model described the affect of above treatment`s retardation spectra (compliances, viscosities, and retardation times) obtained from creep tests. Both of these measurements indicated the similar trend on linear viscoelastic properties for eight different process cheeses.

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