Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time

Autores
Olivares, María Laura; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ripening times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by a Burger model of four parameters. A semiempirical approach was proposed to obtain the contribution of each main compliance to the total deformation of the system. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating and ripening. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of mozzarella cheese.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
CREEP/RECOVERY TEST
MOZZARELLA CHEESE
RHEOLOGY
VISCOELASTICITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/21694
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening timeOlivares, María LauraZorrilla, SusanaRubiolo, Amelia CatalinaCREEP/RECOVERY TESTMOZZARELLA CHEESERHEOLOGYVISCOELASTICITYhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ripening times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by a Burger model of four parameters. A semiempirical approach was proposed to obtain the contribution of each main compliance to the total deformation of the system. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating and ripening. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of mozzarella cheese.Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaWiley Blackwell Publishing, Inc2009-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/21694Olivares, María Laura; Zorrilla, Susana; Rubiolo, Amelia Catalina; Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 40; 3; 12-2009; 300-3180022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2009.00183.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2009.00183.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:06Zoai:ri.conicet.gov.ar:11336/21694instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:06.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
title Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
spellingShingle Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
Olivares, María Laura
CREEP/RECOVERY TEST
MOZZARELLA CHEESE
RHEOLOGY
VISCOELASTICITY
title_short Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
title_full Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
title_fullStr Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
title_full_unstemmed Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
title_sort Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
dc.creator.none.fl_str_mv Olivares, María Laura
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Olivares, María Laura
author_facet Olivares, María Laura
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv CREEP/RECOVERY TEST
MOZZARELLA CHEESE
RHEOLOGY
VISCOELASTICITY
topic CREEP/RECOVERY TEST
MOZZARELLA CHEESE
RHEOLOGY
VISCOELASTICITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ripening times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by a Burger model of four parameters. A semiempirical approach was proposed to obtain the contribution of each main compliance to the total deformation of the system. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating and ripening. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of mozzarella cheese.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ripening times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by a Burger model of four parameters. A semiempirical approach was proposed to obtain the contribution of each main compliance to the total deformation of the system. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating and ripening. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of mozzarella cheese.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/21694
Olivares, María Laura; Zorrilla, Susana; Rubiolo, Amelia Catalina; Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 40; 3; 12-2009; 300-318
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/21694
identifier_str_mv Olivares, María Laura; Zorrilla, Susana; Rubiolo, Amelia Catalina; Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 40; 3; 12-2009; 300-318
0022-4901
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2009.00183.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2009.00183.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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