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Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain, tovar{at}uvigo.es

I. Franco

Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain

E. Carballo

Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain

M. J. Cámara

Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain

J. Carballo

Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain

C. A. Cerdeiriña

Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain

Controlled shear stress tests were used to monitor the changes of viscoelastic properties in industrial samples of Tetilla cheese with the ripening time. The linear viscoelastic range was determined from both stress sweep and creep-and-recovery tests conducted at 20ºC. One-week-old samples were found to be more rigid and elastic, and to exhibit broader linear ranges, than older samples. Mechanical spectra recorded at the same temperature confirmed this trend since viscoelastic moduli G’ and G" decreased markedly during the first week of ripening, indicating a loss of structure during this period. Besides, physico-chemical information (pH, water content, protein content, nitrogen fractions, and s1 and ß casein fractions) was obtained by analytical methods. Quite good correlation between rheological and chemical results was found. For each ripening time, an additional study of mechanical spectra as a function of temperature was performed. A marked increase of the power law exponents as temperature is raised is observed after the second week. Crosslink breakdown and the resulting structural weakening of the micellar network through casein hydrolysis during ripening can explain this result. The whole study provided similar results to those found for other type of cheeses and, also, allowed the classification of samples into two groups of markedly different behaviour, namely, one-week-old samples and older samples. In conclusion more than one week of ripening is needed to reach the adequate texture standardisation of Tetilla cheese.

Key Words: Tetilla cheese • ripening time • proteolysis • texture • viscoelasticity

Food Science and Technology International, Vol. 10, No. 5, 305-313 (2004)
DOI: 10.1177/1082013204047776


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