Viscoelastic Properties of White Fresh Cheese Filled With Sodium Caseinate

Abstract

The yield, moisture loss and viscoelastic properties of white fresh cheeses containing sodium caseinate were determined and compared to those of a reference cheese without sodium caseinate. Added sodium caseinate resulted in higher cheese yields and lower moisture losses during aging. Creep compliance tests were performed on the cheeses using a parallel plate viscoelastometer.Multiple regression analysis of the experimental data providedprst order models that explain the variation of most of the viscoelastic parameters of the white fresh cheeses in terms of sodium caseinate level, moisture content, aging and pH. The instantaneous elastic compliance and the Newtonian viscosity increased with moisture content and pH, respectively. The retarded elastic compliances increased and the first retardation time decreased during aging. The influence of sodium caseinate on most of the viscoelastic parameters was significant.

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

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Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese

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