Effect of carrageenan type on viscoelastic properties of processed cheese

The effect of κ-carrageenan and ι-carrageenan addition on viscoelastic properties of model processed cheeses with 45% and 50% w/w fat in dry matter after 14 days of storage at the temperature of 6±2 °C has been investigated. The role of concentration (0.05%, 0.15% and 0.25% w/w) as well as the type of carrageenan used (κ-carrageenan and ι-carrageenan) has been analysed. With the rising concentration of carrageenans both the storage G′ and the loss G″ moduli increased as a consequence of stronger gel formation. ι-Carrageenan with concentrations of 0.15% and 0.25% w/w has been evaluated as more effective for increasing the rigidity of model processed cheeses in comparison with κ-carrageenan (with the same concentrations). Also, the effect of carrageenans on model processed cheeses with different fat in dry matter content has been discussed.