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

Author

Listed:
  • I. Kubiš

    (Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic)

  • I. Křivánek

    (Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic)

  • S. Gajdůšek

    (Mendel University of Agriculture and Forestry in Brno - Department of Food Technology, Brno, Czech Republic)

Abstract

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.

Suggested Citation

  • I. Kubiš & I. Křivánek & S. Gajdůšek, 2001. "The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(3), pages 85-89.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:3:id:6582-cjfs
    DOI: 10.17221/6582-CJFS
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