Physico-chemical and rheological properties of full fat and low fat edam cheeses

Kucukoner E., Haque Z.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.4, pp.281-286, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 217 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1007/s00217-003-0752-x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.281-286
  • Van Yüzüncü Yıl University Affiliated: No


Low fat (17% fat) and full fat (27% fat) Edam cheese manufactured and aged up to 6 months at 5 degreesC were studies. The objective was to investigate the impact of fat on the physico-chemical and rheological properties of Edam cheese. Total soluble nitrogen in aqueous extract (TNAE), protein nitrogen in aqueous extract (Pro-NAE) and peptide nitrogen in aqueous extract (Pep-NAE) were determined by the Kjeldahl method. Low fat Edam (LFE) had markedly higher Pep-NAE than full fat Edam (FFE). The rheological properties were determined using an Instron Universal Testing Machine. LFE had significantly higher stress values than FFE, indicating hard and rubbery texture. Furthermore, LFE had lower strain values indicating crumbliness.