Texture profile of Montasio cheese

Citation
N. Innocente et al., Texture profile of Montasio cheese, MILCHWISSEN, 55(9), 2000, pp. 507-510
Citations number
10
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
55
Issue
9
Year of publication
2000
Pages
507 - 510
Database
ISI
SICI code
0026-3788(2000)55:9<507:TPOMC>2.0.ZU;2-W
Abstract
As the texture or body of a cheese contributes greatly to its identity and quality, the present study aimed to define an instrumental texture profile for a typical semi-hard Italian cheese (Montasio) using elasticity, hardnes s, cohesiveness, gumminess and chewiness parameters, determined with an Ins tron Universal Testing Machine. The experimental work involved fifteen typi cal Montasio cheeses produced in north-east Italy from unpasteurised cow mi lk, according to the genuine traditional method. The texture profiles were drawn in a 5 axis radar diagram in which each axis represented a single tex ture parameter. The parameter values were standardised by assigning 10 scal e units to the maximum value measured and calculating the respective value for the confidence interval. The areas between the confidence limits repres ented the typical texture profile for 60 day-old Montasio cheese.