What is it about?
Suero Costeño is an artisanal soured cream produced in the Northern-Caribbean coast of Colombia. It is widely produced by the rural population in this area and represents a gastronomic heritage of Colombian cuisine due to its specific organoleptic properties. The rheological properties provide information on the structure of food products, which allows predict or modify their properties. This study analyses the incidence of varying the initial fat content of goat milk on the rheological properties of Suero Costeño.
Featured Image
Why is it important?
The viscoelastic properties of Suero Costeño could provide guidelines to help give meaning to the observations on that kind of product, to relate them to the way in which their structures behave, and to predict or modify their properties.
Perspectives
Writing this article was a great satisfaction, I had the pleasure of exchanging ideas with the co-authors and strengthening the ties of cooperation. This article also leads to further research on typical products aimed at improving their quality and marketing.
Ramiro Torres Gallo
Universidad del Atlantico
It is strongly necessary to analyze the rheological properties of indigenous foods of our region like Suero Costeño, in order to make them known internationally and study their deformation and flow, which will be important in its formulation, processing, transport and storage.
Diego F. Tirado
Universidad Complutense de Madrid
Read the Original
This page is a summary of: Rheological properties of Colombian-Caribbean-coast sour cream from goat milk, International Journal of Food Science & Technology, September 2017, Wiley,
DOI: 10.1111/ijfs.13562.
You can read the full text:
Resources
Contributors
The following have contributed to this page
