Table 3 Textural profile analysis of soft cheese treated with different coagulants during ripening
Textural properties | Ripening period (day) | Treatments | |
|---|---|---|---|
Calf rennet (control) | Partially purified MCE | ||
Hardness N | 0 | 2.10 | 1.60 |
7 | 3.90 | 2.20 | |
28 | 4.00 | 3.80 | |
Cohesiveness (B/A area) | 0 | 0.768 | 0.736 |
7 | 0.674 | 0.737 | |
28 | 0.652 | 0.491 | |
Springiness Mm | 0 | 0.809 | 0.695 |
7 | 0.752 | 0.797 | |
28 | 0.694 | 0.659 | |
Gumminess N | 0 | 1.613 | 1.178 |
7 | 2.610 | 1.621 | |
28 | 2.630 | 2.357 | |
Chewiness N/mm | 0 | 1.305 | 0.818 |
7 | 1.879 | 1.292 | |
28 | 1.912 | 1.553 | |