THE EFFECT OF CALCIUM ADDITION ON THE RHEOLOGICAL PROPERTIES OF A SOFT CHEESE AT VARIOUS STAGES OF MANUFACTURE

The effects of calcium on the rheology of a model soft cheese at diffe rent stages of manufacture have been assessed Several batches of recon stituted skim milk with 9% w/v and four calcium concentrations (0.14, 0.35, 0.88, 2.2 mM) were used to make a soft stretchable cheese whose rheological characteristics, G' (storage modulus or elastic component) and G '' (loss modulus or viscous component), at different stages of manufacture, were measured using a Stress Controlled Rheometer. Calciu m had a significant effect on the rheology of the soft cheese; however , it affected each rheological parameter differently.