Viscoelastic properties of white fresh cheese filled with sodium caseinate

The yield, moisture loss and viscoelastic properties of white fresh cheeses containing sodium caseinate were determined and compared to those of a ref erence cheese without sodium caseinate. Added sodium caseinate resulted in higher cheese yields and lower moisture losses during aging. Creep complian ce tests were performed on the cheeses using a parallel plate viscoelastome ter. Multiple regression analysis of the experimental data provided first o rder models that explain the variation of most of the viscoelastic paramete rs of the white fresh cheeses in terms of sodium caseinate level, moisture content, aging and pH. The instantaneous elastic compliance and the Newtoni an viscosity increased with moisture content and pH, respectively. The reta rded elastic compliances increased and the first retardation time decreased during aging. The influence of sodium caseinate on most of the viscoelasti c parameters was significant.