Reología y textura de quesos bajos en grasa
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Las propiedades reológicas constituyen un factor determinante de la calidad y aceptabilidad de los quesos. La tendencia actual hacia el desarrollo de productos bajos en grasa, ha incrementado el interés de la industria por la caracterización de dichos parámetros, que definen su comportamiento cuando son consumidos o procesados. Existen diversas técnicas empleadas en la determinación de textura de los quesos, en las cuales se varía la fuerza o deformación a la que es sometida la muestra, geometría, temperatura y velocidad de análisis, entre otros. Sin embargo, ninguna ha logrado sustituir la evaluación sensorial, que define atributos específicos del producto cuando es consumido. Esta revisión recopila algunas de las principales herramientas empleadas en el análisis reológico y textural de quesos, dando un énfasis hacia los productos bajos en grasa.
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