Rheological properties of skim milk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus

Abstract

The rheological properties of rennet-induced skim milk gels were determined by two methods, i.e., via stress relaxation and dynamic tests. The stress relaxation modulusG c (t) was calculated from the dynamic moduliG′ andG″ by using a simple approximation formula and by means of a more complex procedure, via calculation of the relaxation spectrum. Either calculation method gave the same results forG c (t). The magnitude of the relaxation modulus obtained from the stress relaxation experiments was 10% to 20% lower than that calculated from the dynamic tests.