Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

Food Science and Technology (Campinas)

Frau Silvia Florencia¹ 

[1] ,Universidad Nacional de Santiago del Estero Consejo Nacional de Investigaciones Científicas y Técnicas Santiago del Estero,Argentina

关键词: rheology;    spreadable cheese;    exopolysaccharide;   

DOI  :  10.1590/S0101-20612013005000034

来源: SciELO

【 摘 要 】

The aim of this study was to compare the rheology of spreadable cheeses elaborated with autochthonous lactic starter cultures without the addition of exopolysaccharide-producing strain in the same starter with exopolysaccharide-producing strain. From a rheological standpoint, both samples were characterized as weak viscoelastic gels and pseudoplastic products. It was concluded that cheese made with exopolysaccharide-producing strain showed smaller G', G", and η* values over the range of frequencies studied and smaller critic stress values than the cheese without exopolysaccharide-producing strain. The results obtained indicate that cheeses without exopolysaccharide-producing strain need to be added with any texture enhancer product.

【 授权许可】

CC BY   
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