Physico-chemical and rheological properties of prato cheese during ripening

Abstract

The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening.

Keywords: Cheese ripening, hard cheese, colour, texture profile analysis.