English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of pasteurization temperature and curd cutting size on viscoelasticity of costeño cheese were evaluated. A 3 2 -factorial experiment was developed in a completely random design (pasteurization temperature: 63oC / 30min, 73oC / 15s and 83oC / 1s; curd cutting: 1, 3 and 5 cm). Pressure required to maintain a constant deformation was determined from relaxation tests by using an EZ Text Shimadzu® texturometer and a 2.04 Rheometer® software. Obtained data was represented by means of Peleg’s standard and linear model. Results showed that interaction among temperature and cutting factors significantly affected residual asymptotic modulus "Ea.", resulting in a totally different cutting tendency for each temperature and time ratio level. Pressure decline level "a" and velocity at which pressure relaxes "b" were only affected by main effects of pasteurization, temperature and curd cutting size. When using pasteurization levels of 63oC / 30min and 73oC / 15s with curd cutting sizes of 2.8cm and 2.6cm respectively, an increase in the influence of the viscous component is produced in costeño cheese. The opposite occurs when using an 83oC / 1s pasteurization level, since there is a decrease of this component; prevailing before the elastic component, though. Finally, it was possible to establish that for the 83oC / 1s heat treatment level, curd cutting size did not affect viscoelasticity of costeño cheese.

Effects of Pasteurization and Curd Cutting Size on Viscoelasticity of Costeo Cheese