Resumo

OSORIO TOBON, JUAN FELIPE; CIRO VELASQUEZ, HÉCTOR JOSÉ  e  MEJIA, LUIS GUILLERMO. RHEOLOGICAL AND TEXTURAL CHARACTERIZATION OF THE EDAM CHEESE. Dyna rev.fac.nac.minas [online]. 2005, vol.72, n.147, pp.33-45. ISSN 0012-7353.

Using the relaxation, creep and texture profile analysis test the rheological and textural behavior of Edam Cheese was obtained. The results showed that the cheese is a viscoelastic material, where the Kelvin and Maxwell models turned out ideal to predict the mechanical behavior of the product. Also the textural parameters such as hardness, cohesiveness, adhesiveness and chewiness were obtained indicating to depend upon the maturation period but not its springiness.

Palavras-chave : Rheology; Texture; Viscoelasticy; Relaxation; Creep; Texture; Profile Analysis; Edam Cheese.

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