Abstract
The objectives of this study were to monitor the changes in textural parameters of Trappist cheese during ripening and shelf-life, and to find correlation between the changes in instrumental texture parameters and the age or sensory properties of the product. The textural parameters of Trappist samples of 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to the mechanical tests, composition analyses and sensory tests were also conducted. The empirical values from the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age and the quality of the product can be estimated from the textural parameters despite the inhomogeneity of the samples that is due to the manufacturing processes.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
