Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was stu...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/12933 |
| Acceso en línea: | http://hdl.handle.net/11336/12933 |
| Access Level: | acceso abierto |
| Palabra clave: | Freezing Viscoelastic Behavior Ripening Low-Fat Soft Cheese https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was studied. Frequency sweeps (0.01-10 Hz) at 20 C in the linear viscoelastic region were performed. Frequency dependency of viscoelastic data was determined using power-law equations (G´= aw^x, G"=bw^y). Freezing process produced an increase in the maturation index, the viscous behavior and a decrease in values of coefficient a. However, the decay rate of coefficient a during the studied ripening period was not influenced by this process. A good negative correlation between a and maturation index was obtained. The results of this work indicated that the freezing process is a factor that contributes to the viscoelastic behavior of the studied cheeses. |
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