Abstract
The objective of this study was to know the relationship between biochemical parameters and viscoelastic properties at constant temperature of atroncau roxu Afuega'l Pitu cheese. Samples from the eight (R1–R8) cheese factories belonging to the PDO were submitted to analysis. The gross composition, mineral content, physicochemical parameters, and lipolysis (fat acidity) were studied. Stress sweeps (20 °C) showed that stress amplitude (σmax) ranged from 177 ± 18 Pa (R8) to 885 ± 89 Pa (R5) and complex modulus (G*) from 51 ± 3 kPa (R8) to 326 ± 43 kPa (R5). These data were influenced by the moisture-to-protein ratio (MPR), which was lowest in R5 (1.52 ± 0.02) and highest in R8 (2.61 ± 0.08). The temperature dependence of the mechanical spectra was also analysed at 20 °C, 50 °C and 75 °C. The storage (G′) and loss (G″) moduli were lowest in R8 and highest in R5, irrespective of temperature. At 50 °C, all samples exhibited an increase in loss factor (tanδ) values in the complete frequency range, whereas at 75 °C a notable solid-like reinforcement (lowest tanδ) was observed at low frequencies, indicating shear-induced gelation.
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