LAUSR

Understanding the parameters affecting the rheological characteristics of cheese enables better regulation and monitoring of cheese consistency and the production of cheese with desired quality. The objectives of this research were to define the linear viscoelastic rheological properties of large scale production Edam-type cheese, to characterize the effect of ripening (from three days to 10 weeks) and to determine the effect of the type of starters, cheese composition and cheese milk on the rheological properties of Edam-type cheese. Changes in the viscoelastic properties were more noticeable in the first four weeks of the ripening period and thereafter stabilized. Highest significant correlations for G’ and G’’ were observed with the ratio of cheese moisture plus fat to protein. The compositional parameters of cheese (moisture, moisture in the non-fat substance and moisture to protein ratio), related to rheological properties, were significantly correlated with vat milk protein content and rennet coagulation properties.