Květoslava Šustová, Stanislav Kráčmar, Miroslav Fišera, Pavla Burešová
Influence of starter culture to sensory quality of edam cheese during ripening
Číslo: Special issue/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2019.9.special.422-426
Klíčová slova: maturation, hardness between fingers, hardness in the mouth, bitter taste
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starter cultures YY and LL during five months ripening. The effect of ripening was related to the texture of Edam, so as to determine the
optimum ripening time. The ripening time had significant effect on sensory characteristics of the Edam cheese. The first three months
were ripening cheese with 30% fat in dry matter evaluated much like cheese with 45% fat in dry matter, but in the following months of
aging is already evident that with the starter culture LL cheeses were evaluated as taste pleasant. Both starter cultures produced an
increase in the bitter taste of the cheeses after 3 months of ripening. However, cheeses with YY starter culture gradually lost bitterness
during ripening, while for cheeses with LL starter culture the intensity of the bitter taste increased during ripening. These results were
statistically significant. Increasing bitter taste formation excludes the possibility of using YY starter culture to make Edam cheese with a
maturation period of more than 3 months.