MODELING STRESS-RELAXATION CURVES DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE

VERDINI, R. A.; DE PIANTE VICÍN, D.; RUBIOLO, A. C.

Santa Fe

Congreso; 3rd MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING 1st MERCOSUR CONGRESS ON CHEMICAL ENGINEERING; 2001

Fac. Ingeniería Química (UNL), CERIDE (CONICET), INTEC (UNL-CONICET), INGAR (CONICET)

Abstract. Textural characteristics of Port Salut Argentino cheeses were studied during the ripening period. Commercial cheeses were sampled at different ripening times from two cheese zones. Compression and relaxation tests were performed to characterize cheese texture. Stress-relaxation curves were fitted to exponential decay equations derived from linear viscoelastic models. The obtained coefficients, which are related with the viscous and the elastic moduli, characterized cheese softening. Stress-relaxation curves were also normalized and fitted to a linear equation. The asymptotic residual modulus derived fron the slope of this model, which is related to the asymptotic residual force, denoted the extent of solid behavior of cheeses.