SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART I. REGION OF LINEAR VISCOELASTICITY

Chunges in texture of a low-moisture, part-skim und a low-jat, pars-skim Moz:urellu cheese during heating were examined by measuring their rheological properties using small amplitude oscillatory shear (SAOS) tests afer I, 4 and 12 week5 of refrigeruted storage. In general, lhe linear viscoelustic range decreuses with increasing temperature and age because cheese behaves more like u viscoelustic solid at lower temperature and shorter ripening time. The dynamic rheologicul properties (q*, G' and GIf) were constant within a range of 0.05% shear struin. The dynamic rheological properties of low-fut, purt-skim Mozzarella wre found to be higher tliun that of low-moisture, part-skim Mozzarella within the lineur viscoelustic runge.

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