R. Subramanian et S. Gunasekaran, SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART-I- REGION OF LINEAR VISCOELASTICITY, Journal of texture studies, 28(6), 1997, pp. 633-642
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.