The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufacture

Abstract

The effects of calcium on the rheology of a model soft cheese at different stages of manufacture have been assessed. Several batches of reconstituted skim milk with 9% w/v and four calcium concentrations (0.14, 0.35, 0.88, 2.2 mM) were used to make a soft stretchable cheese whose rheological characteristics, G' (storage modulus or elastic component) and G' (loss modulus or viscous component), at different stages of manufacture, were measured using a Stress Controlled Rheometer. Calcium had a significant effect on the rheology of the soft cheese; however, it affected each rheological parameter differently.