Suitability of TexturE Parameters for Characterization of Hajdú Cheese Ripening

Bara-Herczegh, O.; Horváth-Almássy, K.; Csanádi, József; Örsi, F.

doi:10.1556/aalim.31.2002.2.4

Cited by 9 publications

(8 citation statements)

References 6 publications

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“…The product ripening time can be estimated with 6 variables: L* (e), L* (i), b* (i), hardness, a* (i), and chewiness, as well as a constant. The estimation error is 4. texture parameters during similar a period of time was made by other authors (Bara-Herczegh et al, 2002) with an accuracy of approximately 15 to 16 d. The use of 2 texture and 4 color parameters greatly improved the accuracy of estimation.…”

Section: Estimation Of Terrincho Cheese Ripening Timementioning

confidence: 85%

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Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Pinho

Mendes

Alves

et al. 2004

Journal of Dairy Science

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The objectives of this study were to monitor the changes in chemical [moisture, acidity, pH, and water activity (a(w))] and physical (color and texture) parameters of "Terrincho" ewe cheese during 60 d of ripening, and to determine the correlations between the changes in instrumental texture and color parameters and the ripening time of the product. Intravarietal comparison of Terrincho ewe cheese from 5 different dairy plants was performed by evaluation of mechanical parameters from texture profile analysis (TPA) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to mechanical and color tests, composition analyses and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 20 d of ripening, an increase in hardness, fracturability, gumminess, chewiness, and yellowness occurred. Simultaneously, adhesiveness, resilience, L* (inside cheese, "i" and external "e"), and cohesiveness decreased. After 20 d of ripening hardness, fracturability, gumminess, and chewiness decreased and cohesiveness increased. The ripening time of Terrincho cheeses can be estimated with 6 variables: L* (external, e), L* (i), b* (inside cheese, i), hardness, a* (i), chewiness, and a constant. The estimation error was 4.2 d. Evaluation of composition, pH, texture profile analyses, color, and related sensory characteristics of Terrincho cheeses from 5 different dairy plants (with 30 d of ripening) revealed correlations between these parameters.

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Section: Estimation Of Terrincho Cheese Ripening Timementioning

confidence: 85%

“…From the force vs. time texturograms 8 parameters were obtained: hardness (g), fracturability (g), adhesiveness (g.s), springiness (s), cohesiveness, gumminess (g), chewiness (g.s) and resilience. The interpretation of these texture parameters was made according to Armero and Collar (1997) and Bara-Herczegh et al (2002).…”

Section: Texture Analysismentioning

confidence: 99%

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Pinho

Mendes

Alves

et al. 2004

Journal of Dairy Science

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show abstract

“…time texturograms 5 parameters were obtained for penetration and compression: hardness (N), fracturability (N), adhesiveness (N.s), cohesiveness, and elasticity. The interpretation of these texture parameters was made according to Armero and Collar (1997) and Bara-Herczegh et al, (2002).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese

Fresno¹,

Álvarez²,

Rodríguez³

et al. 2006

Journal of Applied Animal Research

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Goat milk cheese was made using natural rennet paste from kid's abomasum using the traditional method used for Palmero AOC Cheese and commercial rennet (50% quimosin, 50% pepsin). Changes in composition, colour and texture were evaluated in fresh (6d ripening), semi-hard (40d ripening) and hard cheeses (70d ripening) that were made according to the specifications of AOC Regulatory Board. Cheese made with natural paste were harder, more elastic, breakable and darker than those made with commercial rennet.

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“…A partir del análisis de perfil de textura se calcularon los parámetros de dureza, cohesividad, adhesividad, elasticidad y masticabilidad (armero y collar 1997, Bara-Herczegh et al 2002).…”

Section: Evaluación De La Texturaunclassified

Características químicas, físicas y sensoriales de un queso de cabra adaptado del tipo "Crottin de Chavignol"

Chacón–Villalobos

Castro

2009

Agron. Mesoam.

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Características químicas, físicas y sensoriales de un queso de cabra adaptado del tipo "Crottin de Chavignol". el objetivo del presente trabajo fue determinar la aceptación del público por un queso caprino previamente caracterizado adaptado del "crottin de chavignol" que fue producido en la zona de Tres ríos, cartago, costa rica, durante el segundo semestre del año 2006. se elaboraron 10 lotes de queso con el procedimiento artesanal empleado en Tres ríos de cartago y con leche evaluada químicamente para proteína (p), lactosa (l), sólidos totales (st), sólidos no grasos (sng), sólidos grasos (g), peso específico(pe) y ácido láctico (al). Treinta muestras aleatorias fueron evaluadas fisicoquímicamente para contenido de humedad (H), materia seca (ms), acidez (a), sal (s), proteína (P), grasa (g) y color en las escalas cieLab y cieLch. cincuenta muestras aleatorias se evaluaron con un análisis de perfil de textura abarcando dureza (D), elasticidad (e), cohesividad (c), masticabilidad (m) y adhesividad (aD). La calidad sensorial se comparó con la de un queso crema vacuno empleando una prueba sensorial afectiva seguida de un análisis de conglomerados de Ward. el queso obtenido presentó en promedio un rendimiento de 17,5 %. el 55 % de los consumidores mostró igual aceptación por ambos quesos, mientras que a un 45 % le desagrado el caprino.

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Suitability of TexturE Parameters for Characterization of Hajdú Cheese Ripening

Cited by 9 publications

References 6 publications

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese

Características químicas, físicas y sensoriales de un queso de cabra adaptado del tipo "Crottin de Chavignol"

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