Effect of Ca and P content, residual lactose and salt-to-moisture ratio on the model parameter of process cheese linear viscoelastic properties
International Journal of Food Properties
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.
Biswas, A. C.; Muthukumarappan, K.; and Metzger, L. E., "Effect of Ca and P content, residual lactose and salt-to-moisture ratio on the model parameter of process cheese linear viscoelastic properties" (2008). Dairy Science Publication Database. 853.