Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The aim of this study was to compare the rheology of spreadable cheeses elaborated with autochthonous lactic starter cultures withoutthe addition of exopolysaccharide-producing strain in the same starter with exopolysaccharide-producing strain. From a rheologicalstandpoint, both samples were characterized as weak viscoelastic gels and pseudoplastic products. It was concluded that cheese made withexopolysaccharide-producing strain showed smaller G’, G”, and η* values over the range of frequencies studied and smaller critic stress valuesthan the cheese without exopolysaccharide-producing strain. The results obtained indicate that cheeses without exopolysaccharide-producingstrain need to be added with any texture enhancer product.
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