Resumen de Study of the viscoelastic properties of "tetilla" cheese

Clara Asunción Tovar Rodríguez, Claudio Cerdeiriña Álvarez, Francisco Javier Carballo García, Luis Romaní Martínez, María Inmaculada Franco Matilla, M. Pérez

• The viscoelastic properties of ten specimens of soft-paste cheese manufactured in accordance with 'Tetilla cheese' designation of origin were studied. Their viscoelastic behavior was examined as a function of temperature and time by dynamic (oscillation) tests; static (creep and recovery) tests were also carried out. The fundamental tests used allowed each individual cheese sample to be discriminated in terms of the characteristic firmness of the viscoelastic gel; thus, the lower the shear creep compliance the more elastic the cheese, and the denser and more extensive its micellar network were. Higher temperatures favored elasticity over viscosity in the protein gel, which also occurred in the case of some samples that were subjected to controlled cooling. (A)