Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling

Abstract

The rheology of process cheese during heating and cooling was examined by measuring the transient and dynamic linear viscoelastic properties of regular fat, lower moisture and an 80% reduced-fat, higher moisture pasteurized process cheese from 10 to 50°C. The dynamic (stress and frequency sweep) and transient (creep and recovery) rheological properties of the reduced-fat process cheese were found to be higher than that of regular-fat process cheese, indicating that fat content changed rheological properties more than moisture content. The temperature-dependent frequency dispersions of storage and loss moduli (dynamic mechanical spectra) were fitted with a power-law model, and master curves (at a reference temperature of 30°C) and shift factors were obtained by shifting the temperature-dependent frequency dispersion of dynamic mechanical spectra. The relaxation spectra (moduli, viscosities and relaxation times) of both cheeses were obtained from the master curves using the generalized Maxwell model and nonlinear regression. The viscosity distribution of corresponding Maxwell model elements were higher for the reduced-fat cheese by a factor of 1.6–4.7 compared to the regular-fat cheese, indicating that the higher moisture content in the reduced-fat process cheese did not loosen the protein matrix or soften the cheese even though higher moisture is recommended to cheese manufacturers in order to compensate for some textural defects in reduced-fat cheeses.

Keywords:

• Dynamic rheology
• Process cheese
• Relaxation spectra
• Generalized Maxwell model
• Temperature-frequency superposition

ACKNOWLEDGMENTS

The authors wish to thank the Dairy Management Inc., Wisconsin Milk Marketing Board, University of Wisconsin-Madison Center for Dairy Research, and Natural Sciences and Engineering Research Council (NSERC) of Canada for their financial support, and the University of Wisconsin-Madison's Food Science department, Chemical Engineering department and the Rheology Research Center for their cooperation.

Notes

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