Abstract

DE HOMBRE, ROGER; ALVIS-BERMUDEZ, ARMANDO  and  GARCIA-MOGOLLON, CARLOS. MECHANICAL PROPERTIES AND VISCOELASTICITY OF FRESH CHEESE MAKE FROM BUFFALO AND COW MILK. Rev.Bio.Agro [online]. 2017, vol.15, n.1, pp.138-143. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(15)138-143.

The fresh cheese is a dairy derivative with high moisture content properties textural as firmness, elasticity and viscoelastic, which are determined by the spatial arrangement of its components and modifications during the process. We assessed mechanical properties of fresh cheeses made from the milk of Buffalo and cow. This was a test of uniaxial compression between parallel plates of cheese cut into cube with 2 cm. The cheese was compressed at a rate of deformation of 20 cm/min up to 40% of its height and go at that same speed, covering a complete cycle of compression-decompression. To determine the deformability, compressive stress and the degree of elastic recovery modules. In another trial, each cheese is compressed and allowed its relaxation during 300s. The model was adjusted for standardized Peleg and Maxwell using non-linear regression. According to the results we can say that the cheese made from buffalo milk presents values of the elastic modulus, deformability module and the degree of elastic recovery exceeding the made from cow's milk. The cheese is much more elastic and lower hardness.

Keywords : Milky; Texture; Deformability; Test of relaxation; Compression.

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