The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity had significantly similar continuance as pH 4.4 total soluble N, both in opposite to sweet milky taste, during ripening period. This paper offers dielectric properties as useful characteristics for assessing proteolysis in cheese.