EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Zonal differences of body texture of Gruyere cheese






Schweizerische Milchzeitung 120(44): 11

Zonal differences of body texture of Gruyere cheese

Quality of hard cheese is judged by the consumer on taste, smell and appearance and sensory evaluation is significantly affected by texture (mouthfeel) of the cheese. Texture can vary considerably, mainly due to zonal variability of water content. Property of cheese body under mechanical stress was examined to estimate variations within a Gruyere cheese round. Uniaxial compression tests applied were deformation, shear strength and shear strength at a deformation of 1/3 of sample height.

(PDF 0-2 workdays service: $29.90)

Accession: 002549197



Related references

Proteolysis and texture of gruyere type cheese i. influence of water activity. Lait 71(3): 299-312, 1991

Gruyere - Greyerzer cheese. Gruyere charter, market situation, quality. DMZ, Lebensmittelindustrie und Milchwirtschaft 115(15): 744-747, 1994

Differences between homofermentative and heterofermentative lactobacilli with respect to the production of some volatile flavor components in swiss gruyere cheese and in culture supernatants. Lebensmittel-Wissenschaft & Technologie 23(4): 305-311, 1990

Factors influencing consolidation of curd grains in hard cheese using Gruyere cheese as an example. Schweizerische Milchzeitung 120(11): 6-7, 1994

Relationship between the yield of Gruyere de Comte cheese and the fat and protein content of the cheese milk. Ann. Zootech, 12: 1, 53-66, 1963

Composition of Gruyere-type cheese made from ewes' milk. Yield of cheese and other products. Delt. Agrot. Trapezes, 159: 11, 1968

An investigation into the relationship between the characteristics of grass and those of milk, cream, L'Etivaz cheese and Gruyere cheese. A project presentation. Agrarforschung 4(2): 79-82, 1997

Pre-ripening of cheese milk with a mesophilic Str. faecalis culture in poorly managed Emmental and Gruyere cheese factories.. Die Molk.-Ztg. 84: 48, 1732-34, 1963

Dry matter, calcium and phosphorus con-tents of two types of goats' milk cheese and of eleven samples of processed Gruyere cheese. Lait, 32: 319/320, 593-99, 1952

Ripening and quality of Gruyere de Comte cheese. II. Influence of the ripening conditions on pH, moisture, calcium and sodium chloride contents of cheese. Lait 67(2): 237-247, 1987