A study of the viscoelastic properties of ten samples of commercial Arzúa‐Ulloa cheeses produced according to the regulations of the designation of origin is reported. The linear viscoelastic range at 20C was determined from stress sweep tests and later confirmed by transient tests. The shear creep compliance curves were analyzed in the framework of the generalized Burgers model. Mechanical spectra at 20C obtained from frequency sweep tests completed the study. The results thus obtained were highly consistent themselves and they manifested the structural differences among the samples. Some correlation between the dry extract content and the viscoelastic behavior was found.
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Tovar et al. (2003) studied this question.
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