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Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

Authors :
Inmaculada Franco
Clara A. Tovar
Lorena Piñeiro
Source :
Springer Proceedings in Materials ISBN: 9783030277000
Publication Year :
2019
Publisher :
Springer International Publishing, 2019.

Abstract

The objective of this study was to know the thermo-rheological behaviour of eight batches of Afuega’l Pitu cheese (F1−F8), 30 days ripened, based on its biochemical composition. Negative correlations between the moisture-to-protein ratio and the viscoelastic moduli (G′ and G′′) from dynamic thermo-mechanical analysis (20 °C−90 °C) were determined. F1–F8 had similar thermal profiles maintaining the solid-like character in the protein matrices up to 90 °C.

Details

ISBN :
978-3-030-27700-0
ISBNs :
9783030277000
Database :
OpenAIRE
Journal :
Springer Proceedings in Materials ISBN: 9783030277000
Accession number :
edsair.doi...........127558a2a53bf476285c345a7d71086e
Full Text :
https://doi.org/10.1007/978-3-030-27701-7_11