The influence of ripening of Olomouc cheese on its sensory and texture properties

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Šárka Nedomová¹  Olga Cwiková² 

[1] Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika;Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika;

关键词: sensory properties;    cheese;    texture;    ripening;   

DOI  :  10.11118/actaun200755050045

来源: DOAJ

【 摘 要 】

The ripened cheese is typical by taste and aroma and texture also. The object of research was the influence of ripening on sensory and texture properties of Olomouc cheese with the determination the optimum lenght of ripening for consumers. High storage temperature of curd, deficiency of air oxygen and some other factors determine the senzory characteristics of this type cheese. The samples were taken from the factory directly and stored in the same conditions in cold (7 °C) during 5 weeks. Aroma, colour, appearance, level of ripening, consistence, taste, dry matter and texture analysis by TIRA machine 27 025 were followed. Cutting test measured the resistence to the passage of a knife, penetration test involved measurement of the force required to insert a probe a given distance into cheese. The best results of the flavour have been observed in three and four weeks storing. The best ripening and consistence were evaluated in the fourth and fifth week after cheese production. There was found the decrease of the cheese firmness during the ripening.

【 授权许可】

Unknown