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标题：Viscoelastic behavior during the ripening of a commercial low-fat soft cheese
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作者：Bárbara E. Meza ; Roxana A. Verdini ; Amelia C. Rubiolo 等
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2010
卷号：90
期号：5
页码：589-599
DOI：10.1051/dst/2010012
语种：English
出版社：EDP Sciences
摘要：The change in the viscoelastic behavior over ripening of a commercial low-fat soft cheese was investigated. Twelve low-fat soft cheeses that contained microparticulated whey proteins as fat mimetics (Simplesse®) were obtained from a local factory and stored at 6 °C. Three of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties such as pH, moisture content, salt concentration and maturation index (MI) were determined. Frequency sweeps were performed in the range of 0.01–10 Hz at 20 °C and the region of linear viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from 5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to 8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic parameters derived from both models decreased with ripening time and at the same kinetic rate, showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and physicochemical properties were correlated using one of the parameters derived from the power-law model, and the results indicated that correlations improved when MI was included in the model.
关键词：low-fat soft cheese; viscoelasticity; physicochemical properties; ripening; 低脂软干酪; 粘弹性; 物理化学特性; 成熟; fromage à pâte molle allégé en matière grasse; viscoélasticité; propriété physicochimique; affinage