Textural and structural properties of coconut cream filled Gouda cheese during ripening.

摘要: Coconut cream filled Gouda cheese was prepared from cow skim milk and coconut cream. The changes in the textural characteristics of Gouda cheese during ripening were measured in terms of hardness, cohesiveness, springiness, gumminess and chewiness. The hardness, cohesiveness, gumminess and chewiness values of both cheeses increased to a maximum at 1 month of ripening. However, after 1 month both cheeses exhibited a decrease in the values and reached their minimum at 4 months of ripening. Springiness reduced consistently with the progress of ripening in both the cheeses. Hardness, gumminess, springiness and chewiness were higher in filled cheese as compared to control cheese throughout the ripening period. Cohesiveness was lower in filled cheese as compared to control cheese throughout the ripening period. As evident from SEM, filled Gouda cheese (fresh) had a corpuscular …