CARACTERIZACIóN TEXTURAL Y FISICOQUíMICA DEL QUESO EDAM

a physical-chemical and textural characterization of edam cheese was conducted. the results indicated that the textural parameters such as the hardness, cohesiveness, adhesiveness and chewiness were dependent upon of the maturation period but not the springiness of the product. the physical-chemistry properties such as fat content, protein and moisture content also depended upon the maturation processing, with these changes being responsible for the modifications of the textural properties.