Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kujawski M. , Cichosz G. , Podhajna E. , Sańko B. 2003. EFFECT OF RIPENING TEMPERATURE ON PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM-TYPE CHEESE, EJPAU 6(1), #04.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-04.html

EFFECT OF RIPENING TEMPERATURE ON PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM-TYPE CHEESE

Marian Kujawski, Grażyna Cichosz, Ewa Podhajna, Barbara Sańko

 

ABSTRACT



The effect of ripening temperature on changes in pH, dynamics of proteolysis and organoleptic properties of cheese was studied. The Dutch-type cheese ‘Hetman’ packed in thermoshrinkable foil and produced in a dairy plant at Kolno was used in the studies. The degradation of paracasein and changes in organoleptic properties were examined during six weeks of cheese ripening at 8, 12 and 15°C.

Key words: organoleptic properties, ripening time, proteolysis, ripening cheeses.