FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

GENOWEFA BONCZAR, MARIA WALCZYCKA

Title

Relationship between the chemical properties and texture of fresh and textured ewe’s cheese

Abstract

Chemical properties and texture parameters of the fresh cheese mass produced according to modified method for „oszczypek” type cheeses were evaluated. The measurements of texture of textured in hot water cheese mass were performed. The analyses showed that calcium content in the cheese mass, and gumminess were the most correlated to other cheese properties. It was concluded that texturing in hot water of cheese mass caused the increase of its hardness, gumminess, chewiness and cohesiveness and decreased springiness.

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