Professional paper

Determination of Textural Properties of Gouda Cheese

Sven Karlović orcid.org/0000-0002-6117-2063 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Marina Šimunek ; Vindija d.o.o, Međimurska 6, Varaždin, Croatia
Damir Ježek ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Branko Tripalo ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Tomislav Bosiljkov ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Mladen Brnčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Marijana Blažić ; Karlovac University of Applied Sciences, Karlovac, Croatia

Abstract

Texture as a manifestation of some rheological properties of foodstuffs is one of the primary organoleptic properties. It has important role in handling, processing and behaviour of the foodstuffs. From consumer aspect, texture is also one of the more important parameters which they use for their buying decisions. Instrumental analysis on TA.HDPlus texture analyzer of five Gouda cheeses from various Croatian producers was conducted. From wide range of textural properties, hardness, work for mastication, elasticity and adhesivity were chosen for testing, as well as for comparing with dry matter content. Hardest (11,88 N ± 1,79) samples have largest share of dry matter (55 %). With decrease of dry matter content, values for hardness, adhesivity and work dropped. Elasticity rise with increase of water content, i.e. largest elasticity was 14,02 mm, with 50 % water content. Work linearly depends on all three measured textural properties. 138,24 mJ was largest measured value for sample,
which contain 55 % of dry matter.

Keywords

gouda; texture analysis; hardness; adhesivity; elasticity

Hrčak ID:

49978

URI

https://hrcak.srce.hr/49978

Publication date:

30.12.2009.

Article data in other languages: croatian

Visits: 2.107 *