SciELO - Scientific Electronic Library Online

 
vol.15 número1DETECÇÃO SOROLÓGICO DO BLV EM AMOSTRAS DE LEITE EM UMA POPULAÇÃO DE VACAS DA RAÇA HOLSTEIN, ANTIOQUIA índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Biotecnología en el Sector Agropecuario y Agroindustrial

versão impressa ISSN 1692-3561

Resumo

DE HOMBRE, ROGER; ALVIS-BERMUDEZ, ARMANDO  e  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.

Palavras-chave : Milky; Texture; Deformability; Test of relaxation; Compression.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons