Cheddar cheeses made from ultra filtered (UF) as well as vacuum condensed milks (CM) containing two protein levels (4.5 and 6.0%) were used to manufacture processed cheeses. These processed cheeses were evaluated for instrumental textural profile analysis (TPA), stress relaxation characteristics using Sintech universal testing machine, and visco elastic characteristics (Elastic modulus-G 0 and viscous modulus-G 00) using a Haake Viscometer. A small amplitude oscillatory shear test was employed to assess the visco elastic characteristics. Peleg model and six elements Maxwell model were used to assess stress relaxation characteristics of the cheese. Results indicated that the instrumental TPA hardness of UF2 cheeses made from high protein UF milk was highest (149 N) as compared to cheeses made from low protein UF milk (125 N), high and low protein vacuum condensed milks (103 and 62 N, respectively), and control (53 N). The values of elastic and viscous moduli of cheeses made utilizing high protein UF milk were 3.53 and 2.32 MPa respectively, which indicated its higher viscoelastic nature. The UF2 cheese also showed higher values of modulus
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