Published

2004-01-01

Caracterización textural y fisicoquímica del queso Edam.

Keywords:

Textura, Análisis de perfil de textura, Propiedades fisicoquímicas, Queso, Edam. (es)

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Authors

  • Juan Felipe Osorio Tobón
  • Héctor José Ciro Velásquez
  • Luis Guillermo Mejía Restrepo
Para el queso Edam una caracterización físico-química y textural fue realizada. Los resultados indicaron que los parámetros texturales tales como la dureza, cohesividad, adhesividad y masticabilidad son dependientes del tiempo de maduración pero no la resortabilidad del producto. Las propiedades fisicoquímicas contenido de grasa, proteína y humedad también son dependientes del tiempo, siendo estos cambios los responsables de las modificaciones de las propiedades texturales.

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