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

AUTOR(ES)

Florencia, Frau Silvia

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

10/05/2013

RESUMO

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.

Documentos Relacionados

• Development of an autochthonous starter culture for spreadable goat cheese
• Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
• Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
• Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids
• Cheese rheology and texture