Abstract
The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.
Highlights
Clasify a cheese to group of semi-hard cheeses is very arbitrary
Several articles focusing on texture, rheological and physical properties of pasta filata cheeses depending on method of cheese production or different storage conditions have been published
The darkest middle part of cheese samples was detected in 60 days of ripening (L* 80.29)
Summary
Clasify a cheese to group of semi-hard cheeses is very arbitrary. In comparision with other groups of cheeses (e.g., hard cheeses, smear-ripened varieties or pastra filata cheeses), the group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Several articles focusing on texture, rheological and physical properties of pasta filata cheeses depending on method of cheese production or different storage conditions have been published.
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