Effect of ripening time on colour and texture properties in cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911261" target="_blank" >RIV/62156489:43210/17:43911261 - isvavai.cz</a>

Result on the web

<a href="https://dx.doi.org/10.5219/744" target="_blank" >https://dx.doi.org/10.5219/744</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/744" target="_blank" >10.5219/744</a>

Result language

angličtina

Original language name

Effect of ripening time on colour and texture properties in cheese

Original language description

The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

296-301

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85044722732