Physico-chemical and rheological properties of prato cheese during ripening | Zendy

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Physico-chemical and rheological properties of prato cheese during ripening

Author(s) -

de Sousa Carvalho Bruno,

Antônio Pereira da Silva Marco,

Leal Freitas eSouza Jessica,

Ferreira Vieira Nubia,

Rocha Plácido Geovana,

Soares Nicolau Edmar,

Evandro Lage Moacir,

Bauduino Soares Neves Rodrigo

Publication year - 2015

Publication title -

african journal of biotechnology

Language(s) - English

Resource type - Journals

ISSN - 1684-5315

DOI - 10.5897/ajb2015.14639

Subject(s) - ripening , food science , rheology , chemistry , texture (cosmology) , cheese ripening , materials science , composite material , computer science , artificial intelligence , image (mathematics)

The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening. Keywords: Cheese ripening, hard cheese, colour, texture profile analysis.

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