Resumo

ZUNIGA HERNANDEZ, Luis Alfredo; CIRO VELASQUEZ, Héctor José  e  OSORIO SARAZ, Jairo Alexander. STUDY OF EDAM CHEESE HARDNESS USING TEXTURE PROFILE ANALYSIS AND PENETROMETRY BY SPHERE. Rev. Fac. Nac. Agron. Medellín [online]. 2007, vol.60, n.1, pp.3797-3811. ISSN 0304-2847.

Hardness of Edam cheese through penetrometry technique and texture profile analysis (TPA) was studied. The statistical results indicated that product hardness increases with ripening time but its values depends upon the measurement technique (P<0,05). Lineal regression analysis showed a relation of 85 % between two methods where the values of hardness obtained using penetrometry by sphere are underpredicted with respect to values reached with texture profile analysis technique.

Palavras-chave : Rheology; edam cheese; hardness; penetrometer; texture analyzer.

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