Czech J. Food Sci., 2001, 19(3):85-89 | DOI: 10.17221/6582-CJFS

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

I. Kubiš, I. Křivánek, S. Gajdůšek
Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic

Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity had significantly similar continuance as pH 4.4 total soluble N, both in opposite to sweet milky taste, during ripening period. This paper offers dielectric properties as useful characteristics for assessing proteolysis in cheese.

Keywords: Edam cheese; proteolysis; dielectric properties; permitivity; sensory analysis; ripening

Published: June 30, 2001  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kubiš I, Křivánek I, Gajdůšek S. The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening. Czech J. Food Sci. 2001;19(3):85-89. doi: 10.17221/6582-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. ASTON J.W., GRIEVE P.A., DURWARD I.G., DULLEY J.R. (1983): Proteolysis and flavour development in cheddar cheeses subjected to accelerated ripening treatments. Austr. J. Dairy Technol., 38: 59–65.
    2. BUCHAR J., KØIVÁNEK I., GAJDÙŠEK S. (1993): Dielektrické vlastnosti a vodivost jogurtu. In: XX. Sem. o jakosti potravin a potravinových surovin živoèišného pùvodu. VŠZ Brno, 9. 3. 1993: 17–18.
    3. FOX P.F. (1989): Proteolysis during cheese manufacture and ripening. J. Dairy Sci., 72: 1379–1400. Go to original source...
    4. GREEN M.L., MARSHALL R.J., BROOKER B.E. (1985): Instrumental and sensory texture assessment and fracture mechanisms of cheddar and cheshire cheeses. J. Texture Stud., 16: 351–364. Go to original source...
    5. HORT J., GRYS G., WOODMAN J. (1997a): The relationships between the chemical, rheological and textural properties of Cheddar cheese. Lait, 77: 587–600. Go to original source...
    6. HORT J., GRYS G., WOODMAN J. (1997b): Changes in the perceived textural properties of cheddar cheese during maturation. J. Sensory Stud., 12: 255–266. Go to original source...
    7. HOŠEK J. (1963) Materiály pro techniku VKV. SNTL, Praha.
    8. JACK F.R., PATERSON A., PIGGOT J.R. (1993): Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. Int. J. Food Sci. Technol., 28: 293–302 Go to original source...
    9. KENT M. (1987): Electrical and dielectric properties of food materials. Hornbuch, Science and Technology Publishers, Essex.
    10. KØIVÁNEK I., BUCHAR J. (1993): Dielektrické vlastnosti sýrù. In: Acta Univ. Agric. (Brno), Fac. Agroecon., XXVI (1–4): 171–186.
    11. KUCHROO C.N., FOX P.F. (1982): Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft, 37: 331–335.
    12. MC SWEENEY P.H.L., FOX P.F. (1997): Chemical methods for the characterization of proteolysis in cheese during ripening. A Review. Lait, 77: 41–76. Go to original source...
    13. O’SHEA B.A., UNIACKE-LOWE T., FOX P.F. (1996): Objective assessment of cheddar cheese quality. Int. Dairy J., 6: 1135–1147. Go to original source...
    14. TORGOVNIKOV G.I. (1993): Dielectric properties of wood and wood-based material, Springer-Verlag.
    15. TRAN V., STUCHLY S., KRASZEWSKI A. (1984): Dielectric properties of selected vegetables and fruits 0.1–10.0 GHz. J. Microwave Power, 19: 251–258. Go to original source...
    16. VAKALERIS D.G., PRICE W.V. (1959): A rapid spectrophotometric method for measuring cheese ripening. J. Dairy Sci., 42: 264–276. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content