INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Creep/recovery tests for studying rheological properties of Mozzarella cheese
Autor/es:
OLIVARES, ML; ZORRILLA, SE; RUBIOLO, AC
Lugar:
Bogotá (Colombia)
Reunión:
Congreso; VII Congreso Iberoamericano de Ingeniería de Alimentos; 2009
Institución organizadora:
Universidad de La Sabana y otros
Resumen:
The viscoelastic properties of Mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation) and test temperatures (20, 30, and 40 °C), were studied. Creep data were interpreted by a Burger model of 4 parameters. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of Mozzarella cheese.
