Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Dairy Science and Technology

Volumn 90, Issue 5, 2010, Pages 589-599

  Meza, Bárbara E ^a   Verdini, Roxana A ^a,b   Rubiolo, Amelia C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

Author keywords

low fat soft cheese; physicochemical properties; ripening; viscoelasticity

Indexed keywords

DYNAMIC TESTING; FAT MIMETICS; FREQUENCY DEPENDENCE; FREQUENCY SWEEP; INITIAL MOISTURE CONTENT; KINETIC RATES; LINEAR VISCOELASTIC MATERIAL; LINEAR VISCOELASTICITY; MATRIX; MATURATION INDEX; MOISTURE CONTENTS; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; POWER LAW MODEL; POWER-LAW; RIPENING; RIPENING TIME; SALT CONCENTRATION; SOFT CHEESE; VISCO-ELASTIC PARAMETERS; VISCOELASTIC BEHAVIORS; WHEY PROTEINS;

ELASTIC MODULI; ELASTICITY; MAXWELL EQUATIONS; MOISTURE; MOISTURE DETERMINATION; TESTING; VISCOSITY;

VISCOELASTICITY;

EID: 77956036196     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2010012     Document Type: Article

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