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Selected attributes of Gouda cheeses quality

 

 

 

 

Key words:  

gouda  cheese, characteristic, quality.

Summary

Gouda is the most popular ripened and rennet-coagulated cheese in Poland. The objective of this study was to compare selected quality attributes of 24 Gouda cheeses supplied by 12 dairy plants. The following physicochemical parameters were analyzed: titratable acidity, active acidity, fat content, water content, sodium chloride content, the ratio of water-soluble nitrogen to total nitrogen, texture and eye formation. The sensory profile of cheese was also determined. Considerable differences in the analyzed attributes were observed between cheeses supplied by the same and different producers. The greatest differences were noted in salt content (nearly 3-fold) and titratable acidity (approx. 70%), and the smallest differences were found in active acidity (approx. 11%), water content (approx. 18%) and fat in dry matter content (approx. 33%). Instrumental texture analysis and eye formation analysis also revealed considerable differences between the analyzed cheese samples.  
  

dr inż. Krzysztof BOHDZIEWICZ

University of Warmia and Mazury in Olsztyn Faculty of Food Science Chair of Dairy Science and Quality Management 7 Oczapowskiego Street, 10-719 Olsztyn, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

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