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 (σ_max) 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.

这项研究的目的是了解atroncau roxu Afuega'l Pitu奶酪在恒定温度下的生化参数与粘弹性之间的关系。来自属于PDO的八个（R1-R8）奶酪工厂的样品已提交分析。研究了总成分，矿物质含量，理化参数和脂解作用（脂肪酸度）。应力扫描（20℃）表明，应力振幅（σ_最大）介于177±18帕（R8），以885±89帕（R5）和复数模量（G *）从51±3 kPa（R8）到326±43 kPa（R5）。这些数据受水分/蛋白质比率（MPR）的影响，该比率在R5中最低（1.52±0.02），在R8中最高（2.61±0.08）。还在20°C，50°C和75°C下分析了机械光谱的温度依赖性。存储（G' ）和损耗（G“而与温度无关的模量是在R8最低和最高在R5，）。在50℃下，所有的样品表现出损耗因子（棕褐色的增加δ）在整个频率范围内的值，而在75℃下的显着的固体状加强（最低黄褐色δ）中的溶液在低频率观察到的，这表明剪切引起凝胶化。