Abstract

CASTRO, Andrea C; NOVOA, Carlos F; ALGECIRA, Nestor  and  BUITRAGO, Gustavo. Rheology and texture of low-fat cheese. Rev. cienc. tecnol. [online]. 2014, n.22, pp.58-66. ISSN 1851-7587.

Rheology properties represent an important aspect of cheese quality and acceptability. Current trends for low fat food development have increased the industry interest for the determination of physic parameters that define cheese behavior when it is consumed or processed. There are several techniques for cheese texture evaluation, which could modify stress, strain, geometry, temperature and speed of analysis. However, none of them have been able to replace sensory evaluation, which defines the specific attributes of a product when consumed. This review compiles some tools used for cheese rheological and textural analysis, giving emphasis to low- fat products.

Keywords : Texture profile; Texture sensory analysis; Dynamic test; Compression.

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