INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Viscoelastic behavior during the ripening of a commercial low-fat soft cheese
Autor/es:
MEZA, B. E.; VERDINI, R. A.; AMELIA CATALINA RUBIOLO
Revista:
Dairy Science and Technology
Editorial:
EDP Science
Referencias:
Año: 2010 vol. 90 p. 589 - 599
ISSN:
1958-5594
Resumen:
The change in the viscoelastic behavior over ripening of a commercial low-fat soft
cheese was investigated. Twelve low-fat soft cheeses that contained microparticulated whey
proteins as fat mimetics (Simplesse®) were obtained from a local factory and stored at 6 °C. Three
of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties
such as pH, moisture content, salt concentration and maturation index (MI) were determined.
Frequency sweeps were performed in the range of 0.0110 Hz at 20 °C and the region of linear
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties
such as pH, moisture content, salt concentration and maturation index (MI) were determined.
Frequency sweeps were performed in the range of 0.0110 Hz at 20 °C and the region of linear
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
®) were obtained from a local factory and stored at 6 °C. Three
of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties
such as pH, moisture content, salt concentration and maturation index (MI) were determined.
Frequency sweeps were performed in the range of 0.0110 Hz at 20 °C and the region of linear
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
10 Hz at 20 °C and the region of linear
viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and
viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture
content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
ficantly during ripening. Salt concentration on
day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.
ficantly during maturation. The pH decreased from
5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to
8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear
viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic
parameters derived from both models decreased with ripening time and at the same kinetic rate,
showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and
physicochemical properties were correlated using one of the parameters derived from the power-law
model, and the results indicated that correlations improved when MI was included in the model.