R. Subramanian et S. Gunasekaran, SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART-II - RELAXATION SPECTRUM, Journal of texture studies, 28(6), 1997, pp. 643-656
The frequency dispersion of dynamic mechanical spectra of a low-moistu
re, part-skim and a low-fat, part-skim Mozzarella cheese are presented
, Small amplitude oscillatory shear measurements within the linear vis
coelastic range (0.05% strain) were made over 12 weeks of storage, Pro
teolysis during storage led to softening of the cheeses and thus decre
ases in storage (G') and loss (G '') moduli. Master curves (at a refer
ence temperature of 40C) were obtained by shifting the temperature-dep
endent frequency dispersion of storage modulus, There was no significa
nt change in G' after 4 weeks of aging. The variation of relaxation ri
me and viscosity spectrum of both cheeses with age were obtained from
the master curves using the generalized Maxwell model and nonlinear re
gression analysis. With maturation the viscosity distribution of corre
sponding Maxwell elements shifted towards smaller values, indicating t
hat cheeses become softer and melt more easily.