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Abstract

The viscoelastic properties of ten specimens of soft-paste cheese manufactured in accordance with ``Tetilla cheese'' designation of origin were studied. Their viscoelastic behavior was examined as a function of temperature and time by dynamic (oscillation) tests; static (creep and recovery) tests were also carried out. The fundamental tests used allowed each individual cheese sample to be discriminated in terms of the characteristic firmness of the viscoelastic gel; thus, the lower the shear creep compliance the more elastic the cheese, and the denser and more extensive its micellar network were. Higher temperatures favored elasticity over viscosity in the protein gel, which also occurred in the case of some samples that were subjected to controlled cooling.

Se han estudiado las propiedades viscoelásticas de 10 muestras de queso con denominación de origen ``Queso Tetilla'' procedentes de distintas empresas. El comportamiento viscoelástico se analizó en función de la temperatura y del tiempo mediante ensayos dinàmicos (oscilatorios) y ensayos estáticos (de carga y recuperación). Estos análisis permitieron discriminar cada muestra en función de la firmeza característica del gel viscoelástico, de forma que al disminiur la capacitancia del esfuerzo de carga, más elástica era la muestra y más densa y extendida era su red micelar. Las temperaturas más altas favorecieron la elasticidad frente a la viscosidad en el gel de proteínas. Esto ocurrió tambie'n en las muestras que se sometieron a un enfriamiento cotrolado.

Keywords

Tetilla cheese rheology viscoelasticity gelation protein aggregates

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Study of the Viscoelastic Properties of Tetilla Cheese

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