Abstract
The aim of this work was to assess the effects of calcium, fat and total solids on the rheology of a model soft cheese. Several batches of reconstituted skim milk with 9, 12 and 15% w/v total solids and reconstituted whole milk with 12, 15 and 18% w/v total solids were used to make a soft stranded cheese whose rheological characteristics, G″ (storage modulus or elastic component) and G' (loss modulus or viscous component), were measured using an RTI Stress Controlled Rheometer (RTI). All factors investigated had a significant effect on the rheology of the soft cheese; however, they affected the rheological parameters differently, suggesting that the structural changes are not a result simply of the concentration of material in solution.
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