Influency of concentration of milk in the reology of the "prato" cheese

Abstract

The objective of this work was study the physical behavior and viscoelastic of the Prato cheese confectioned with milk daily skimmed in diverse concentrations. Have produced intent of daily skimmed milk solid texts of 17,3% and 28,7% using the concentrator Stephan Geiger and with milk without concentrating with 10% solid text. With these milk Prato cheese was confectioned. Compression and decompression of the cheeses had been studied. One approximately generated bodies of test of 20 millimeters of height. The test bodies had been made use on aluminum plates and on the set steel cylinders of masses 50, 100 and 150 grams had been used. The same ones had remained under compression 870 minutes, had been after submitted to the decompression of 460 minutes. During this time they had been carried through measured of the height. One got with these data values of the Young's moduli, Coefficient of Poisson, Compressibility and Moduli of rigidity. It can be verified that how much bigger the tension applied on the lesser was the cheese elastic recovery. The permanent deformation was dominant front to the elastic. Keywords: concentration of milk, Prato cheese, reology.