Proteolysis and consistency changes of Gouda and Edamer cheeses during ripening
2001
Nemcova, L. | Stetina, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku) | Valentova, H.
Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of casein proteolysis products. These properties were compared to those determined in Edamer cheese with ripening time of 4 weeks. Cheese hardness increased with ripening time. Sensory evaluation showed that hardness between fingers and in mouth increased and, on the other hand, the elasticity between fingers and in mouth as well as cohesiveness decreased with ripening time because of proteolysis. The salt taste appears more intensive whereas the sour and bitter tastes were less intensive in Gouda cheese. Gouda cheese was evaluated as more pleasant in all three tastes in the hedonic sensory evaluation. The width and depth of ripening increased quite fast in Gouda cheese up to 10 months of maturation. In a four-week old Edamer cheese the slightly lower values of ripening width and depth were obtained. The electrophoretic evaluation showed that the number of identifiable zones rose with ripening time.
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