Suitability of texture parameters for characterization of Hajdú cheese ripening

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

doi:10.1556/066.2002.31.2.4

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…All textural parameters of the cheeses were affected by ripening time ( p < 0.001), except cohesiveness that presented similar values for all different ripening periods. These results are in accordance with those reported by other authors [ 25 , 35 , 36 ]. Fracturability and gumminess increased along maturation, as well as fat raised [ 37 ].…”

Section: Resultssupporting

confidence: 94%

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

Álvarez¹,

Fresno²

2020

Animals

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Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.

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Section: Resultssupporting

confidence: 94%

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

Álvarez¹,

Fresno²

2020

Animals

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“…TPA revealed significant changes for all textural parameters analysed ( P < 0.001). These results are in accordance with those reported by Bara‐Herczegh et al. (2002).…”

Section: Resultssupporting

confidence: 94%

“…From the force vs time texturograms, six parameters were obtained for compression: hardness (N), fracturability (N), adhesiveness (N.s), cohesiveness, elasticity and gumminess. The interpretation of these texture parameters was made in accordance with methods advocated by Bara‐Herczegh et al. (2002).…”

Section: Methodsmentioning

confidence: 99%

Chemical, textural and sensorial changes during the ripening of Majorero goat cheese

Fresno¹,

Álvarez²

2012

Int J of Dairy Tech

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Majorero cheeses from six producers were analysed for basic physicochemical, textural, colour and sensorial characteristics. These analyses took place at different stages of the ripening process, from 15 to 90 days. The basic composition and the texture attributes of Majorero cheese changed significantly during the storage period (P < 0.001). Fracturability, hardness, adhesiveness and gumminess increased from 15 to 90 days of ripening while elasticity decreased. Furthermore, ripening time affected most of the sensory parameters analysed (P < 0.05): as the cheeses matured and became drier, there was an increase in roughness and elasticity in addition to odour and aroma intensity.

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