Abstract
The rheological characteristics of two brands of commercially available cream cheese products with regular,light, and fat-free formulations were studied at 21C 1C. Using the Brookfield Viscometer DVII+ with the Brookfieldspiral adapter, shear stress data were obtained for the shear rate range 0.34 s 1 to 67.7 s 1 . Data were fitted using theHerschel-Bulkley and Bingham Plastic Models and the flow curve parameters determined. Results demonstrate thepractical value of using a simple rheological method to detect differences due to formulation.
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