Acta Univ. Agric. Silvic. Mendelianae Brun. 2008, 56, 107-114
Published online 2014-11-14

Influence of ripening of Edam cheese on texture properties

Táňa Lužová1, Šárka Povolná1, Šárka Nedomová1, K. Šustová, V. Blašková

1Ústav technologie potravin, Ing. Veronika Blašková, Ph.D., Ústav statistiky a operačního výzkumu, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.
Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N).
Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.
The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N).
Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.


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