Effect of ripening time on colour and texture properties in cheese


  • Šárka Nedomová Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Libor Kilián Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Roman Pytel Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Vojtěch Kumbár Mendel University in Brno, Faculty of Agronomy, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno




colour, texture, ripening, semi-hard cheese


The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.


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How to Cite

Nedomová, Šárka ., Kilián, L. ., Pytel, R. ., & Kumbár, V. . (2017). Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 296–301. https://doi.org/10.5219/744

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