EFFECT OF CALCIUM, FAT AND TOTAL SOLIDS ON THE RHEOLOGY OF A MODEL SOFT CHEESE SYSTEM

The aim of this work was to assess the effects of calcium, far and tot al solids on the theology of a model soft cheese. Several batches of r econstituted skim milk with 9, 12 and 15% w/v total solids and reconst ituted whole milk with 12, 15 and 18% w/v total solids were used to ma ke a soft stranded cheese whose theological characteristics, G' (stora ge modulus or elastic component) and G '' (loss modulus or viscous com ponent), were measured using an RTI Stress Controlled Rheometer (RTI). All factors investigated had a significant effect on the theology of the soft cheese; however, they affected the theological parameters dif ferently, suggesting that the structural changes are not a result simp ly of the concentration of material in solution.