Changes in rheological properties of Edam-type cheese during ripening

Authors

• Ivi Jõudu Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences and BioCC LLC, Estonia
• Merike Henno Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences and BioCC LLC, Estonia
• Tanel Kaart Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences and BioCC LLC, Estonia
• Andre Veskioja BioCC LLC, Estonia
• Meelis Ots Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Estonia

DOI: https://doi.org/10.23986/afsci.63132

Keywords:

Edam cheese, viscoelastic properties, cheese ripening, cheese composition

Abstract

Understanding the parameters affecting the rheological characteristics of cheese enables better regulation and monitoring of cheese consistency and the production of cheese with desired quality. The objectives of this research were to define the linear viscoelastic rheological properties of large scale production Edam-type cheese, to characterize the effect of ripening (from three days to 10 weeks) and to determine the effect of cheese composition and cheese milk on the rheological properties of Edam-type cheese. Changes in the viscoelastic properties were more noticeable in the first four weeks of the ripening period and thereafter stabilized. Highest significant correlations for G’ and G’’ observed with the ratio of cheese moisture plus fat to protein. The compositional parameters of cheese related to rheological properties (moisture, moisture in the non-fat substance (MNFS) and moisture to protein ratio) significantly correlated with vat milk protein content and rennet coagulation properties.