Effects of ripening conditions on the texture of Gouda cheese

The effects of ripening temperature, type of packaging film and storage period before packaging were related to the degree of proteolysis and the texture of Gouda cheese, so as to determine the optimum ripening conditions. Gouda cheeses from a local plant were subjected to different ripening conditions. A factorial design of 2(3) x 5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20 degrees C and (3) plastic film, BK1 and BK5 (Grace, Quilmes, Argentina). Ripening time was a fourth factor analyzed, sampling times were 15, 25, 35, 49 and 70 days after production. Cheeses traditionally ripened (without packaging) were also analyzed. Water content and pH were determined. Nonprotein nitrogen (soluble in 12% trichloracetic acid (TCA)) was quantified by the Kjeldhal method. Cheese texture was analyzed by compression and relaxation tests which were done by using an Instron Universal Testing Machine (Instron Corp., Canton, MA, USA). The pH and water content of cheeses which ripened at 20 degrees C were lower than the corresponding ones ripened at 10 degrees C. Only ripening time and temperature had a significant effect on water content, nonprotein nitrogen concentration and rheological parameters. Results show that texture properties of Gouda cheese ripened in plastic films with low gaseous permeability are similar to those of traditionally ripened Gouda. Texture development was accelerated by increasing the storage temperature.