Microstructure, Rheology, and Composition of a Spanish Cheese

• Type: Article in International Conference Proceedings Book
• Date: 2020-08-21

Authors

Laura Campo-Deaño (Author) FEUP; Lorena Piñeiro-Lago (Author) Other; Inmaculada Franco (Author) Other; Clara A. Tovar (Author) Other

Conference proceedings International

Title: PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)

Pages: 54-58

7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR)

Univ Porto, Porto, PORTUGAL, SEP 04-06, 2019

Indexing

ISI Web of Knowledge - 2 Citations

Other information

Authenticus ID: P-00T-YFY

DOI: 10.1007/978-3-030-27701-7_12

Abstract (EN): Afuega'l Pitu atroncau cheese, Blancu (B) and Roxu (R) varieties, were collected at 30 days of ripening from 9 farms (B1-B9 and R1-R9) to determine the biochemical and linear viscoelastic parameters, as well as the microstructure. B and R samples exhibited fused casein particles in the protein matrix with a high packing effect and different fat distribution. The lowest total solids content led to the lowest stress amplitude (sigma(max)) and gel strength (G*). B samples exhibited higher values of strain amplitude (gamma(max)) and sigma(max) than R, but with a similar solid-like character (tan delta).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5