Changes in Physicochemical and Sensory properties of Edam cheese during Ripening

Abstract

The aim of this study was to evaluate the effect of the ripening period on the edam cheese of the cows and goats by using three samples (100% cow milk, 100% goat milk, 50% milk mixture and 50% goat milk). Used in manufacturing 46 pounds of milk (23 cow's milk and 23 goat milk). And then wrapped in natural wax (beeswax with the addition of a certified food color). The samples of cheeses were stored at room temperature 25 ° C for 30 days and 60 days. The samples were subjected to laboratory analysis to determine chemical composition (protein, fat, moisture, ash), acidity and sensory evaluation (appearance, taste, flavor, texture, general acceptance). Statistical data were analyzed by the Statistical Analysis Program (Mini Tab 17). The statistical analysis showed a mixed effect between the samples and the maturation period. The results of the proximate chemical analysis showed that the period of maturation had a significant effect (P <0.05 on the dietary composition of the Edam cheese. The results of the chemical analysis showed that the storage period (30 days) had a significant effect on humidity, which was higher in the cheese sample made from a mixture of cow's milk and goats (55.80) and the lowest in cheese made from cow milk (53.60) compared to the value of the cheese sample control (43.05).In the protein, the highest percentage was found in the cheese sample made from cow's milk (40:30) and the lowest in the mixed cheese sample (29.93) compared with the lowest value in the control sample (30.80).In fat, the highest percentage was found in the cheese sample of the mixture (26.30) and in cow cheese (24.80) compared to the average of the control sample (25.10). In the ash, the highest percentage was found in the cheese sample made from goat milk (6.10) and in the two types of cheese made from cow's milk and processed from the mixture compared to the low rate of the control sample (5.10). In the storage period (60 days), the results showed a significant effect on moisture, with the highest percentage in the sample of cheese made from goats' milk (41.09) and the lowest in the processed cheese of the mixture (39.45) compared to the highest value in the cheese sample (41.59) .In protein, the highest percentage was found in the sample of processed milk (26.88) and the lowest in the sample of cheese made from goats (25.37) compared to the lowest value in the cheese sample control (24.53). In the fat, there was no significant difference between the samples of cow cheese and the mixture and the control while the cow cheese sample was the lowest proportion of the amount of fat. In the ash, the highest percentage was found in the sample made from cow's milk (5.53) and the lowest in the processed cheese of goat milk (5.72), while there was no significant difference between the cheese samples made from cow's milk and the control. The result physical analyses showed that the storage period (30 days) had a significant difference in acidity the highest percentage was found in the sample of processed mixture milk (0.20) lowest in the processed cheese of goat milk (0.10) compared to the low rate of the control sample (0.10). In the storage period (60 days), the results showed a difference significant effect in acidity the highest percentage was found in the sample of processed mixture milk (1.46) lowest in the processed cheese of cow milk (1.36) compared to the low rate of the control sample (0.005). The results of sensory evaluation during the storage period (30 days) showed a significant difference in the appearance and texture of cheese while there was no significant difference in taste, flavor and general acceptance. In the storage period (60 days) showed a significant difference in the texture of cheese, while there was no difference in appearance, taste, flavor and general acceptance.