INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE
Autor/es:
AMELIA C. RUBIOLO
Revista:
JOURNAL OF TEXTURE STUDIES
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2009 p. 300 - 318
ISSN:
0022-4901
Resumen:
The viscoelastic properties of mozzarella cheese using a creep/recovery
test considering different sampling directions (parallel and perpendicular to
protein fiber orientation), test temperatures (20, 30 and 40C) and ripening
times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by
a Burger model of four parameters. A semiempirical approach was proposed
to obtain the contribution of each main compliance to the total deformation of
the system. Creep tests at different temperatures allowed gaining a better
understanding of changes that occur in the cheese matrix during heating and
ripening. 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.