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Suitability of texture parameters for characterization of Hajdú Cheese ripening

Bara-Herczegh, O. and Horváth-Almássy, K. and Csanádi, Mária and Örsi, F. (2002) Suitability of texture parameters for characterization of Hajdú Cheese ripening. Acta Alimentaria, 31 (2). pp. 149-159. ISSN 0139-3006

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Abstract

The objectives of this study were to monitor the changes in texture parameters of Hajdú cheese during ripening and shelf-life, and to determine the correlations between the changes in instrumental texture parameters and the age or sensory properties of the product. The mechanical parameters of Hajdú cheese samples made by 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to mechanical tests, composition analyses and sensory tests were performed. The empirical results of the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age of the product can be estimated from the texture parameters and processed data as well, despite the sample inhomogeneity, which is due to the manufacturing processes.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 16 Feb 2017 13:10
Last Modified: 16 Feb 2017 13:10
URI: http://real.mtak.hu/id/eprint/49241

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