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Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese
Author(s) -
BERTOLA N. C.,
BEVILACQUA A. E.,
ZARITZKY N. E.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01991.x
Subject(s) - viscoelasticity , rheology , cheese ripening , stress relaxation , materials science , elasticity (physics) , casein , elastic modulus , composite material , dynamic mechanical analysis , ripening , chemistry , food science , creep , polymer
Summary Changes in the rheological behaviour and viscoelastic properties during ripening at 10°C of a soft cheese (Port Salut Argentino) packaged in a plastic film (EVA‐EVA) were analysed. Casein degradation was measured by electrophoresis slab gels; α s1 casein degradation was rapid and striking compared with that of β casein. Rheological parameters obtained from uniaxial compression tests changed during ripening: hardness decreased, adhesiveness and cohesiveness increased. An exponential decay equation with two maxwellian elements and one elastic in parallel was fitted to characterize stress relaxation curves. Viscoelastic parameters (elastic moduli and relaxation times) were obtained using non‐linear regression analysis. The elastic equilibrium modulus decreased 80% during the ripening period and the viscosity of the element with the highest relaxation time decreased 20%. These parameters represented the changes observed in cheese hardness and elasticity during ageing time and were related to the extent of casein breakdown.