African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12504

Full Length Research Paper

Physico-chemical and rheological properties of prato cheese during ripening

Bruno de Sousa Carvalho
  • Bruno de Sousa Carvalho
  • Instituto Federal (IF) Goiano - Campus Rio Verde, Brazil.
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Marco Antonio Pereira da Silva*
  • Marco Antonio Pereira da Silva*
  • Instituto Federal (IF) Goiano - Campus Rio Verde, Brazil.
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Jessica Leal Freitas eSouza
  • Jessica Leal Freitas eSouza
  • Instituto Federal (IF) Goiano - Campus Rio Verde, Brazil.
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Nubia Ferreira Vieira
  • Nubia Ferreira Vieira
  • Instituto Federal (IF) Goiano - Campus Rio Verde, Brazil.
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Geovana Rocha Placido
  • Geovana Rocha Placido
  • Instituto Federal (IF) Goiano - Campus Rio Verde, Brazil.
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Edmar Soares Nicolau
  • Edmar Soares Nicolau
  • Universidade Federal de Goias, Brazil.
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Moacir Evandro Lage
  • Moacir Evandro Lage
  • Universidade Federal de Goias, Brazil.
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Rodrigo Bauduino Soares Neves
  • Rodrigo Bauduino Soares Neves
  • Universidade Federal de Goias, Brazil.
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  •  Received: 12 April 2015
  •  Accepted: 11 June 2015
  •  Published: 17 June 2015

Abstract

The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening.

 

Key words: Cheese ripening, hard cheese, colour, texture profile analysis.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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