engleski

Texture profile analysis of artisanal Croatian ewe's hard cheeses

The aim of this study was to analyze texture of artisanal Croaitian hard cheeses, produced according to long-lasting tradition, originally from some Adriatic islands, such as Pag and Krk. Except texture profile analysis (TPA), composition and some physico-chemical properties of analyzed cheeses (water activity, pH values, colour of cheeses) were determined. Obtained results show that wide range of variability between analyzed hard ewe’s cheeses exists. Cheeses were differing in following textural parameters: hardness, cohesiveness, springiness, elasticity and chewiness. Furthermore, parameters of colour, analyzed on the base of colour measurements parameters (L*, a*, b*) varied between analyzed cheeses. It has been indicate that yellow nouance of island cheeses dominate in relation to continent cheeses. Differences pH values were also statistically significant between cheeses, whereas the water activity (aw) between analyzed cheeses was not significantly different

artisanal ewe’ hard cheeses; texture profile; colour; water activity; pH value

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