Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of texture studies
34 (2003), S. 0
ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A study of the viscoelastic properties of ten samples of commercial Arzúa-Ulloa cheeses produced according to the regulations of the designation of origin is reported. The linear viscoelastic range at 20C was determined from stress sweep tests and later confirmed by transient tests. The shear creep compliance curves were analyzed in the framework of the generalized Burgers model. Mechanical spectra at 20C obtained from frequency sweep tests completed the study. The results thus obtained were highly consistent themselves and they manifested the structural differences among the samples. Some correlation between the dry extract content and the viscoelastic behavior was found.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.2003.tb01370.x
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