Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage

Authors

  • M. MEHMET AK,

    1. Author Gunasekaran is with the Biological Systems Engineering Dept., Univ. of Wisconsin-Madison, 460 Henry Mall Madison, WI 53706. Author Ak's present address: Istanbul Technical University, Chemical-Metallurgical Engineering Faculty, Food Engineering Department, Maslak 80626 Istanbul, Turkey.
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  • SUNDARAM GUNASEKARAN

    1. Author Gunasekaran is with the Biological Systems Engineering Dept., Univ. of Wisconsin-Madison, 460 Henry Mall Madison, WI 53706. Author Ak's present address: Istanbul Technical University, Chemical-Metallurgical Engineering Faculty, Food Engineering Department, Maslak 80626 Istanbul, Turkey.
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  • We acknowledge the financial support of the National Dairy Promotion and Research Board through the Wisconsin Center for Dairy Research. We thank Eleni Karayianni of the Chemical Engineering Department of UW-Madison for her assistance with the rheometer. Author Ak is grateful for the scholarship from the Scientific and Technical Research Council of Turkey (TUBITAK).

ABSTRACT

Storage (G′) and loss (G″) moduli of low-moisture, part-skim Mozzarella cheese were determined at 10 and 20°C during 1 mo of refrigerated aging. At both temperatures, G′ was always greater than G″. Averaged over aging, G′ increased from 90 to 630 and G″ from 44 to 52 kPa at 10°C, and at 20°C G′ increased from 28 to 190 and G″ from 14 to 53 kPa for the frequency range 0.005-20 Hz. Averaged over frequency, both G′ and G″ decreased about 20% at 10°C and 25% at 20°C during aging. Relaxation spectrum, computed from shear relaxation data, was used to calculate the G. The calculated values of G′ were in good agreement with those determined experimentally. These data help predict and compare melting behaviors of such cheeses.

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