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

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dc.creatorFrau Silvia FLORENCIA
dc.date2013
dc.date.accessioned2026-07-07T04:18:18Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940116003
dc.identifier.urihttp://hdl.handle.net/123456789/457172
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33
dc.subjectAgrociencias
dc.titleRheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos