Microstructure, Rheology, and Composition of a Spanish Cheese

Abstract

Afuega’l Pitu atroncau cheese, Blancu (B) and Roxu (R) varieties, were collected at 30 days of ripening from 9 farms (B1−B9 and R1−R9) to determine the biochemical and linear viscoelastic parameters, as well as the microstructure. B and R samples exhibited fused casein particles in the protein matrix with a high packing effect and different fat distribution. The lowest total solids content led to the lowest stress amplitude (σmax) and gel strength (G*). B samples exhibited higher values of strain amplitude (γmax) and σmax than R, but with a similar solid-like character (tanδ).