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Effect of ripening temperature on the texture of cow milk Kashkaval cheese

Ivanov, G. and Bogdanova, A. and Zsivanovits, G. (2018) Effect of ripening temperature on the texture of cow milk Kashkaval cheese. Progress in Agricultural Engineering Sciences, 14 (s1). pp. 69-78. ISSN 1786-335X

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Abstract

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60<sup>th</sup> day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

Item Type: Article
Subjects: S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában
T Technology / alkalmazott, műszaki tudományok > TA Engineering (General). Civil engineering (General) / általános mérnöki tudományok
Depositing User: Eszter Bálint
Date Deposited: 23 Aug 2018 08:55
Last Modified: 31 Jul 2019 23:15
URI: http://real.mtak.hu/id/eprint/82912

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