EVALUACIÓN DEL PENETRÓMETRO DE CONO DE 30º PARA EL CONTROL Y LA INVESTIGACIÓN DE LA CONSISTENCIA EN QUESOS

Evaluation of the 30o cone penetrometer for the consistency control and research in cheeses The aim of this paper was to evaluate the 30o cone penetrometer for the consistency control in cheeses, and its applicability in the industrial elaboration as well as in the research. The total measurements error was calculated using different types of cheeses, like Camembert and Gouda. In the case of semi-hard cheeses, with an interval of penetration degree (h P ) of 49 to 83 mm/10, the total mean error was 3.65 mm/10; while in the case of semisoft cheeses, with an h P interval of 66 to 132 mm/10, the total mean error was 5.28 mm/10. The best and significant correlation coefficients during the cheese ripening time were obtained with the properties elasticity, masticability and hardness. The h P also presented the highest correlation coefficients with the moisture content, as well as with the global degree of ripening.