Changes in rheological properties of Edam-type cheese during ripening
| Autor: | Ivi Jõudu, Merike Henno, Tanel Kaart, Andre Veskioja, Meelis Ots |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Agricultural and Food Science, Vol 26, Iss 4 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1459-6067 1795-1895 |
| DOI: | 10.23986/afsci.63132 |
| Popis: | Understanding the parameters affecting the rheological characteristics of cheese enables better regulation and monitoring of cheese consistency and the production of cheese with desired quality. The objectives of this research were to define the linear viscoelastic rheological properties of large scale production Edam-type cheese, to characterize the effect of ripening (from three days to 10 weeks) and to determine the effect of cheese composition and cheese milk on the rheological properties of Edam-type cheese. Changes in the viscoelastic properties were more noticeable in the first four weeks of the ripening period and thereafter stabilized. Highest significant correlations for G’ and G’’ observed with the ratio of cheese moisture plus fat to protein. The compositional parameters of cheese related to rheological properties (moisture, moisture in the non-fat substance (MNFS) and moisture to protein ratio) significantly correlated with vat milk protein content and rennet coagulation properties. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|