Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Autores
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was studied. Frequency sweeps (0.01-10 Hz) at 20 C in the linear viscoelastic region were performed. Frequency dependency of viscoelastic data was determined using power-law equations (G´= aw^x, G"=bw^y). Freezing process produced an increase in the maturation index, the viscous behavior and a decrease in values of coefficient a. However, the decay rate of coefficient a during the studied ripening period was not influenced by this process. A good negative correlation between a and maturation index was obtained. The results of this work indicated that the freezing process is a factor that contributes to the viscoelastic behavior of the studied cheeses.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional de Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; Argentina
Materia
Freezing
Viscoelastic Behavior
Ripening
Low-Fat Soft Cheese
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/12933
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheeseMeza, Barbara Erica del ValleVerdini, Roxana AndreaRubiolo, Amelia CatalinaFreezingViscoelastic BehaviorRipeningLow-Fat Soft Cheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was studied. Frequency sweeps (0.01-10 Hz) at 20 C in the linear viscoelastic region were performed. Frequency dependency of viscoelastic data was determined using power-law equations (G´= aw^x, G"=bw^y). Freezing process produced an increase in the maturation index, the viscous behavior and a decrease in values of coefficient a. However, the decay rate of coefficient a during the studied ripening period was not influenced by this process. A good negative correlation between a and maturation index was obtained. The results of this work indicated that the freezing process is a factor that contributes to the viscoelastic behavior of the studied cheeses.Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional de Rosario; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; ArgentinaElsevier2011-05info: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/11336/12933Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese; Elsevier; International Dairy Journal; 21; 5; 5-2011; 346-3510958-6946enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2010.12.003info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694610002645info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:12Zoai:ri.conicet.gov.ar:11336/12933instacron: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:34982025-09-03 09:49:12.841CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
title Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
spellingShingle Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
Meza, Barbara Erica del Valle
Freezing
Viscoelastic Behavior
Ripening
Low-Fat Soft Cheese
title_short Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
title_full Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
title_fullStr Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
title_full_unstemmed Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
title_sort Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
dc.creator.none.fl_str_mv Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author Meza, Barbara Erica del Valle
author_facet Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author_role author
author2 Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Freezing
Viscoelastic Behavior
Ripening
Low-Fat Soft Cheese
topic Freezing
Viscoelastic Behavior
Ripening
Low-Fat Soft Cheese
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was studied. Frequency sweeps (0.01-10 Hz) at 20 C in the linear viscoelastic region were performed. Frequency dependency of viscoelastic data was determined using power-law equations (G´= aw^x, G"=bw^y). Freezing process produced an increase in the maturation index, the viscous behavior and a decrease in values of coefficient a. However, the decay rate of coefficient a during the studied ripening period was not influenced by this process. A good negative correlation between a and maturation index was obtained. The results of this work indicated that the freezing process is a factor that contributes to the viscoelastic behavior of the studied cheeses.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional de Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina. Universidad Nacional del Litoral; Argentina
description The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey proteins as fat replacers at different ripening times (1, 21, 48, and 76 days) was studied. Frequency sweeps (0.01-10 Hz) at 20 C in the linear viscoelastic region were performed. Frequency dependency of viscoelastic data was determined using power-law equations (G´= aw^x, G"=bw^y). Freezing process produced an increase in the maturation index, the viscous behavior and a decrease in values of coefficient a. However, the decay rate of coefficient a during the studied ripening period was not influenced by this process. A good negative correlation between a and maturation index was obtained. The results of this work indicated that the freezing process is a factor that contributes to the viscoelastic behavior of the studied cheeses.
publishDate 2011
dc.date.none.fl_str_mv 2011-05
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/11336/12933
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese; Elsevier; International Dairy Journal; 21; 5; 5-2011; 346-351
0958-6946
url http://hdl.handle.net/11336/12933
identifier_str_mv Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese; Elsevier; International Dairy Journal; 21; 5; 5-2011; 346-351
0958-6946
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2010.12.003
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694610002645
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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