The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

I. Kubiš, I. Křivánek and S. Gajdůšek
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I. Kubiš: Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic
I. Křivánek: Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic
S. Gajdůšek: Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 3, 85-89

Abstract: Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity had significantly similar continuance as pH 4.4 total soluble N, both in opposite to sweet milky taste, during ripening period. This paper offers dielectric properties as useful characteristics for assessing proteolysis in cheese.

Keywords: Edam cheese; proteolysis; dielectric properties; permitivity; sensory analysis; ripening (search for similar items in EconPapers)
Date: 2001
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:19:y:2001:i:3:id:6582-cjfs

DOI: 10.17221/6582-CJFS

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