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Cutting tests were performed in order to investigate the differences in physical properties between two types of standard cheese produced independently, and composite cheese (consisting of a Gouda side and a Cheddar side) produced using the production processes used for the two types of hard cheese (Gouda cheese and Cheddar cheese). All the cheese types in this study demonstrated a tendency toward softening, with decrease in hardness, cutting strength and cutting energy, as the ripening process advanced. A t-test was performed to compare the measured values of both sides of the composite cheese with their counterpart standard cheeses. The results revealed an increase in the number of measured parameters that exhibited significant differences (P<0.05) between the 60 and 120 days of ripening. Thus the differences in physical properties between the composite cheese and the two types of standard cheese produced independently were confirmed.

Textural Study of Double Layered Cheese consist in a Gouda and Cheddar cheese