LAUSR

Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage.