Abstract
ABSTRACTThe frequency dispersion of dynamic mechanical spectra of a low‐moisture, part‐skim and a low‐fat, part‐skim Mozzarella cheese are presented. Small amplitude oscillatory shear measurements within the linear viscoelastic range (0.05% strain) were made over 12 weeks of storage. Proteolysis during storage led to softening of the cheeses and thus decreases in storage (G′;) and loss (G″) moduli. Master curves (at a reference temperature of40C) were obtained by shifting the temperature‐dependent frequency dispersion of storage modulus. There was no significant change in G’ after 4 weeks of aging. The variation of relaxation time and viscosity spectrum of both cheeses with age were obtained from the master curves using the generalized Maxwell model and nonlinear regression analysis. With maturation the viscosity distribution of corresponding Maxwell elements shifted towards smaller values, indicating that cheeses become softer and melt more easily.
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