Influence of salt content on the chemical, rheological and sensory properties of gouda cheese

Gouda cheese was made from fresh cow's milk standardized to 3.5% fat by traditional method. The curd blocks were divided into six parts. The first part was soaked in 20% brine at pH 4.8 , 150C for 48 hrs (as control) and the remaining parts were soaked in 20% brine for 12, 24, 30 and 06hrs. The...

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Bibliographic Details
Published in:Egyptian Journal of Agricultural Research 2009, Vol.87 (5), p.1441-1452
Main Authors: El-Tawil, S.H, El-Shazly, H. A.M, Salama, W.M
Format: Article
Language:English
Subjects:
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CALIDAD
CHEESE
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
FROMAGE
http://www.fao.org/aos/agrovoc#c_1507
http://www.fao.org/aos/agrovoc#c_16006
http://www.fao.org/aos/agrovoc#c_1794
http://www.fao.org/aos/agrovoc#c_33129
http://www.fao.org/aos/agrovoc#c_6400
http://www.fao.org/aos/agrovoc#c_6553
ORGANOLEPTIC ANALYSIS
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
QUALITE
QUALITY
QUESO
RHEOLOGICAL PROPERTIES
SALES
SALTS
SEL
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Summary:Gouda cheese was made from fresh cow's milk standardized to 3.5% fat by traditional method. The curd blocks were divided into six parts. The first part was soaked in 20% brine at pH 4.8 , 150C for 48 hrs (as control) and the remaining parts were soaked in 20% brine for 12, 24, 30 and 06hrs. The resultant cheese were ripened at 10-120C for 3 months. Moisture, salt, fat, acidity, TN, WSN, TVFA contents, rheological and sensory properties of cheese were assessed at 0 (fresh), 15, 30, 60 and 90 days. TN% increased by increasing the brining and the maturation time, was the highest after brining for 60 hr and maturing for 90 days. WSN%, WSN/TN and TVFA decreased gradually in the fresh cheese being the lowest value in the sample brined for 60 hr. and increased in the cheese brined for 12 hr. and ripened for 90 days. Hardness, springiness, gumminess and chewiness increased during ripening up to 60 days and then decreased after that. Cheese salted for 48 hr. gained the highest scores of sensory properties followed by the cheese salted for 24hr., 36hr. and 60hr. while the cheese salted for 12hr. gained the lowest score.
ISSN:1110-6336