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

Changes in texture of a low-moisture, part-skim and a low-fat, part-sk im Mozzarella cheese during heating were examined by measuring their r heological proper-ties using small amplitude oscillatory shear (SAGS) tests after 1, 4 and 12 weeks of refrigerated storage. In general, the linear viscoelastic range decreases with increasing temperature and a ge because cheese behaves more like a viscoelastic solid at lower temp erature and shorter ripening time. The dynamic rheological properties (eta, G' and G '') were constant within a range of 0.05% shear strain , The dynamic rheological properties of low-fat, part-skim Mozzarella were found to be higher than that of low-moisture, part-skim Mozzarell a within the linear viscoelastic range.