Rheological behavior of Reggianito Argentino cheese packaged in plastic film during ripening

BERTOLA N; BEVILACQUA A.; ZARITZKY NOEMI.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 1995 vol. 28 p. 610 - 615

0023-6438

The effect of plastic film packaging (BK1, Grace) was analysed during ripening of hard cheese (Reggianito Argentino). Cheeses packaged 30 and 45 days after manufacture were compared with traditionally ripened cheeses. The values of soluble and nonprotein nitrogen were determined. No significant differences were found among the three cheese lots in spite of the slightly higher average water content of packaged cheeses. Hardness, breaking force and strain at breaking point were analysed. Packaged cheeses exhibited less hardness and lower breaking force values. Relaxation curves were used to analyse the visco-elasticbehaviour The visco-elastic parameters, (elastic modulus and viscosities) were obtained using the generalized Maxwell model Results showed that traditionally ripened cheeses were harder and less elastic than packaged cheeses. The relationships between the texture parameters (hardness, breaking force and strain at breaking point) and both the percentage of water-soluble nitrogen compounds and water content variations were mathematically modelled.