Physical Quality of Dried Gouda Cheese with Different Drying Methods and Drying Time

The making of dried Gouda cheese products is needed to increase the economic value and prolong the shelf life of the Gouda cheese without reducing its nutrient value. The aim of this study was to evaluate the physical quality of the dried Gouda cheese produced by different drying methods and drying times. The 2 x 2 factorial completely randomized design (CRD) was applied: drying methods (oven and dry roasting) and drying time (60 and 120 minutes). The physical quality observed consists of water, fat, protein, ash contents, pH, and color (whiteness index). As a result, both drying methods and drying time treatment and its interaction were significantly (p<0.05) affecting the water content and color. Additionally, the drying method treatment also influenced the protein content of dried Gouda cheese. The oven drying method and 60 minutes of drying time gave a better output of dried Gouda cheese based on its fat percentage and color than the dry roasting. In conclusion, the result of this study could be used for further application by household producers of dried Gouda cheese.