Water Activity, Color Characteristics and Sensory Properties of Egyptian Gouda Cheese during Ripening

The objective of this study was to monitor the changes in water activity (a w ), color characteristics (color values and parameters) and sensory evaluation of Egyptian Gouda cheese during 60 days of ripening, and to determine the correlations between the changes in water activity or sensory evaluation and color parameters during the ripening time of cheese. Intravarietal comparison of water activity and color values in Egyptian Gouda cheese was performed by evaluation of instrumental values (a w ) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to water activity and color parameters, color parameters and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 15 days of ripening, a decrease in water activity values occurred. Simultaneously, L* and H* values decreased. After 60 days of ripening a*, b*, C* and visual color increased. The ripening time of Egyptian Gouda cheeses can be estimated with 6 variables: L*, a*, b*, H*, C* and a visual color. Evaluation of water activity, color characteristics and related sensory characteristics of Egyptian Gouda cheese (with 60 days of ripening) revealed correlations between these parameters. (Journal of American Science 2010;6(10):447-453). (ISSN: 1545-1003).