Published

2007-01-01

Estudio de la dureza del queso Edam por medio de análisis de perfil de textura y penetrometría por esfera.

Keywords:

Reología, Queso Edam, Dureza, Penetrómetro, Analizador de textura. (es)

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Authors

  • Luis Alfredo Zúñiga Hernández
  • Héctor José Ciro Velásquez
  • Jairo Alexander Osorio Saraz
Se estudió la dureza del queso Edam a través de la técnica de penetrometría y análisis de perfil de textura (TPA). Los resultados estadísticos indicaron que la dureza del producto incrementó con el tiempo de maduración, pero estos valores dependen de la técnica de medición (P < 0,05). El análisis de regresión lineal mostró una relación del 85 % entre los dos métodos, donde los valores de dureza obtenidos utilizando el penetrómetro por esfera son subestimados con respecto a los valores obtenidos con la técnica del análisis de perfil de textura.

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