The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T G Masaryka 5555 760 01 Zlín Czech Republic

Laboratory of Electron Microscopy Institute of Parasitology Biology Centre ASCR v v i Branišovská 31 370 05 České Budějovice Czech Republic

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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time