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

Kucukoner E., Haque Z.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.217, sa.4, ss.281-286, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 217 Sayı: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1007/s00217-003-0752-x
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.281-286
  • Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

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.