TEXTURE EVALUATION OF SOME ITALIAN CHEESES BY INSTRUMENTAL TEXTURE PROFILE ANALYSIS
1987; Hindawi Publishing Corporation; Volume: 10; Issue: 2 Linguagem: Inglês
10.1111/j.1745-4557.1987.tb00291.x
ISSN1745-4557
AutoresM. Lucisano, C. Pompei, E. Casiraghi,
Tópico(s)Fermentation and Sensory Analysis
ResumoABSTRACT The texture of various Italian cheeses (Italico, Grana Padano, Montasio, Pecorino, Sbrinz, Provolone) was evaluated by TPA (Texture Profile Analysis) in order to determine the optimum conditions for their characterization. Measurements were performed on 20 mm cubic specimens at 20°C. Deformations of 20%, 40%, 60%, 80% were performed at deformation rates of 5, 50 and 200 mm/min. The parameters considered were hardness, energy, cohesiveness, springiness, gumminess and chewiness. Simultaneous processing of the various rheological parameters obtained in two different operating conditions by means of Quantitative Descriptive Analysis makes it possible to “fingerprint” the single cheeses.
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