Abstract
The objective of this study was to know the thermo-rheological behaviour of eight batches of Afuega’l Pitu cheese (F1−F8), 30 days ripened, based on its biochemical composition. Negative correlations between the moisture-to-protein ratio and the viscoelastic moduli (G′ and G′′) from dynamic thermo-mechanical analysis (20 °C−90 °C) were determined. F1–F8 had similar thermal profiles maintaining the solid-like character in the protein matrices up to 90 °C.
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CITATION STYLE
Piñeiro, L., Franco, I., & Tovar, C. A. (2020). Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO). In Springer Proceedings in Materials (pp. 49–53). Springer Nature. https://doi.org/10.1007/978-3-030-27701-7_11
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