Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)

Inmaculada Franco, Verónica Bargiela, Javier Carballo, Clara A. Tovar

Abstract


Rheological and physicochemical analyses of Cebreiro cheese were carried out. Four samples of each of three batches of cheese from different commercial producers were analyzed. Mechanical spectra data were obtained from frequency sweeps at 20ºC, a quality factor Q and fractal dimension Df were obtained from these rheological data. Moisture content, physicochemical (pH and titratable acidity) and proteolysis-related parameters were also measured. Analysis of the temperature dependence of the complex viscosity also enabled characterization of the activation energy of the three batches. The different viscoelastic parameters were highly consistent and structural differences between the different batches were observed. As regards the chemical composition level, high correlations between moisture, titratable acidity, nitrogen fractions and several viscoelastic parameters were observed. In general, casein networks were more extensive and elastic in batches with higher titratable acidity and moisture.

Full Text: PDF DOI: 10.5539/jfr.v2n3p1

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.