Rheological and textural properties of full-fat and low-fat cheese analogues

The textural properties of the cheese analogues with different fat contents were measured by using TA.XT2i Texture Analyser and the steady state and dynamic rheological parameters of the same samples were measured by using AR1000 rheometer to compare the rheological and textural properties of full-fat and low-fat cheese analogues. As the fat content of cheese analogues decreased, all the Texture Profile Analysis(TPA) parameters except springiness and cohesiveness decreased. The steady state flow analysis showed that all cheese samples exhibited non-Newtonian, pseudo-plastic behavior at all temperatures including 40, 45, 50, 55 and 60℃. Shear stress versus shear rate data was successfully fitted to the Power-law model. The dynamic analysis showed that the full-fat products manifested a more solid-like form. All the samples' rheological parameters were dependent on the oscillatory frequency. The results showed that full-fat and low-fat sampls were significantly different through texture and rheology analysis. The study of rheological and textural properties was evaluable for technology and quality control of cheese products.