Examination of the consistency change of cheeses with a dynamic method
2001
Ignat, T.
At both manufacturing semi-hard and hard cheeses and qualifying finished products the determination of their consistency is a fundamental aspect. For the time being this examination is pursued in a subjective way that I wanted to replace by an objective measurement method. During my work I followed the consistency change of four different cheeses with a dynamic impact examination in the intermediate and curing phases. Being this method rapid and destruction-free, made it possible to observe the consistency change that occurs during the manufacture on the same sample. Based on the results of the dynamic hardness examination I specified a quantitative hardness coefficient which can describe well the consistency change of cheeses. Applying this method the optimal maturation period of cheeses can be determined
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