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Texture characteristics of some Polish cheeses

100%

Surowka K.

Polish Journal of Food and Nutrition Sciences

1997

tom 06

nr 3

103-113

The objective of this study was to compare and rank 15 selected types of ran- dom-selected cheese produced in Poland, for their texture characteristics evaluated by sensory and instrumental methods. The relationships between sensory and instrumental characteristics of cheese texture were determined. Among investigated cheeses, the softest ones were Gouda, Tylżycki and Warmiński, whereas Rycki Ementaler and Ementaler cheeses were the most hard. Rycki Ementaler, Rycki Edam and Zamojski cheeses had the largest cohesiveness and springiness, in contrast to Tylżycki and Mozzarella cheeses for which these variables were the lowest. A number of significant correlations were found between texture characteristics both within sensory and instrumental values, as well as between the two methods. For sensory attributes, the highest correlation was found between hardness and elasticity (r=0.78, P <0.01). High and statistically significant (r≥0.90, P˂0.01) relationships were observed for quantities within the instumental attributes group, except for fracture distance, cohesiveness, springiness and resilience. Among the texture characteristics evaluated by sensory methods, hardness was the one with the highest correlation with the instrumental counterpart (r=0.84, P <0.01). The present study also showed that the texture profile analysis (TPA) and the penetrometric method are sensitive and precise instruments allowing for differentiation among many similar cheeses with respect to their rheological properties.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Surowka K.

1 1997

Wyniki wyszukiwania

Texture characteristics of some Polish cheeses