Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese

Bértola, Nora Cristina; Bevilacqua, A.E.; Zaritzky, Noemí Elisabet

doi:10.1111/j.1365-2621.1991.tb01991.x

Cited by 26 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The significant effects and correspondent P-values of elastic (E ∞ ) and viscous η 1 (element with the highest relaxation time) moduli are presented in Tables 7 and 8 for gels without and with sucrose, respectively. Bertola et al, (1991) found values for these moduli in cheeses that had the same order of magnitude as those found in this study. It can be seen that sodium caseinate concentration and carrageenan concentration and heating temperature contributed to an increase in firmness and fluidity (positive effects) of gels without (Table 7) and with sucrose (Table 8).…”

Section: Stress Relaxation Of Gelssupporting

confidence: 75%

“…The stress relaxation data were fitted to an exponential expression based on a Maxwell model (Steffe, 1996). Relaxation curves were dimensionless expressed using the F(t)/F 0 ratio vs. time, where F(t) is the instantaneous force during relaxation time, and F 0 is the initial force before the decay of the stress (Bertola et al, 1991). The used model had two Maxwellian elements and one elastic element in parallel, in accordance with equation (3):…”

Section: Mechanical Properties Of the Gelsmentioning

confidence: 99%

“…The values of the viscous moduli (η i ) of the liquid in the dashpot of element i were estimated as follows (Bertola et al, 1991):…”

Section: Mechanical Properties Of the Gelsmentioning

confidence: 99%

See 2 more Smart Citations

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Sabadini

Hubinger

Cunha

2006

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition. In the present study, the rheological of acid-induced protein dairy gels with (2 (7-3) ) and without (2 (6-2) ) sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate (WPC), carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature. Mechanical deformation tests were performed at 0.1, 1, 5, and 9 mm/s up to 80% of initial height. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed. Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and caseincasein interactions.

show abstract

Section: Stress Relaxation Of Gelssupporting

confidence: 75%

Section: Mechanical Properties Of the Gelsmentioning

confidence: 99%

See 1 more Smart Citation

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Sabadini

Hubinger

Cunha

2006

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…A análise dos resultados foi feita conforme descrito por BERTOLA, BEVILACQUA & ZARITSKY [4]. As curvas de relaxação foram expressas adimensionalmente usando a relação F(t)/F 0 versus tempo, onde F(t) é a força instantânea durante o tempo de relaxação e F 0 é a força inicial.…”

Section: -Análises Reológicas Dos Queijosunclassified

“…3 Foram utilizados dois tratamentos para a fabricação dos queijos: com adição de CAD e sem adição de CAD. 4 As propriedades reológicas foram avaliadas nos dias 5, 25 e 45 após a fabricação…”

Section: -Testes Reológicosunclassified

Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

Barros¹,

Cunha²,

Gallina³

et al. 2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

SUmmARY EFFECT OF ADJUNCT CULTURE (Lactobacillus helveticus) ON PROTEOLYSIS, VISCOELASTIC PROPERTIES AND SENSORYACCEPTANCE OF REDUCED FAT PRATO CHEESE. Proteolysis, viscoelastic properties and sensory acceptance of reduced fat Prato cheeses made with and without adjunt culture (AC) were evaluated. The cheeses were made from microfiltered milk. Two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both AC (Lactobacillus helveticus) and traditional starter. Cheese composition was determined after 5 days of manufacture. Proteolysis and rheological properties were evaluated after 5, 25 and 45 days. Viscoelastic parameters were obtained using relaxation tests. Cheese sensory properties were evaluated using acceptability tests. There was no statistical difference (p>0,05) in cheese composition. The proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with AC. There was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without AC. Sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. Cheese made with AC was better graded than cheese made only with starter. Buying intention grades showed that 70% consumers would certainly or probably buy cheese made with AC, while only 43.4% would behave the same with control cheese.

show abstract

Stress Relaxation of Acid-induced Milk Gels

Sabadini

Hubinger

Cunha

2010

Food Bioprocess Technol

View full text Add to dashboard Cite

The effects of the addition of sugar (sucrose) or salt (KCl/NaCl mixture) on the rheological properties of acid milk gels formed under different process and composition conditions were studied using an experimental design and surface response analysis. The variables evaluated were: sodium caseinate, whey protein concentrate, carrageenan, sucrose or KCl/NaCl concentration, and the mixing temperature of the components. The stress relaxation measurements were made within the linear viscoelasticity domain, and the data obtained were fitted to the generalized Maxwell model. Five parameters were obtained from the fitting: three elastic elements and two viscous elements. In addition, the denaturation process of whey protein with different solute concentrations was evaluated using differential scanning calorimetry. Denaturation temperature increased with increases in the solute concentrations, but enthalpy values did not change independent of solute type and concentration. The results showed that the elastic and viscous moduli increased with sucrose concentration, i.e., the gel network was reinforced, while the opposite occurred with the addition of the saline mixture. Increasing ionic strength of saline mixture and the process temperature were the more important effects with respect to the rheological properties of gels with added saline mixture. On the other hand, the biopolymer concentrations showed the most significant effects on the properties of gels with added sugar.

show abstract

Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese

Cited by 26 publications

References 30 publications

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

Stress Relaxation of Acid-induced Milk Gels

Contact Info

Product

Resources

About