Evaluation of Cheese Texture

Abstract

The textural characteristics of cheese were surveyed for consumer preference and sensory perception.The important textural characteristics of cheese-hardness, chewiness, springiness and adhesiveness-were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e., rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T-F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

“…The first two principal components accounted for 98.5% of the total variance with a large predominance of the principal component 1 (97.6%). It appeared that spectra recorded at temperatures below 20 °C exhibited positive scores according to the first principal component, whereas those recorded at 25,30,35,40,50 and 60 °C exhibited negative scores (Fig. 2).…”

“…For the CCA analysis, the rheological parameters and the fluorescence spectra recorded at the same temperatures, i.e., 5,10,15,20,25,30,35,40, 50 and 60 °C were considered. It has been successfully applied to comparing fluorescence and mid-infrared spectra of semi-hard cheeses [12] and rheology data and sensory data of Salers cheese [24].…”

“…There are many methods available to study the phenomenon of cheese meltability [2,25]. Some methods are based on measuring the change in the diameter or height of a cylindrical cheese sample after heating it in an oven [2].…”

“…The storage modulus (G'), the loss modulus (G'') and the complex viscosity (h*) decreased while strain and tan d increased as the temperature increased from 5 °C to 60 °C. Protein tryptophan emission spectra and vitamin A excitation spectra were recorded on cheese samples at 5,10,15,20,25,30,35, 40, 50 and 60 °C. For each cheese, the data sets containing fluorescence spectra and rheology data were evaluated using principal component analysis and factorial discriminant analysis.…”

“…Cependant, on note un accroissement de la déformation et de la tangente de l'angle de perte, tan d, dans la même gamme de température. Les spectres d'émission des tryptophanes de protéines et les spectres d'excitation de la vitamine A ont également été enregistrés sur des échantillons de fromages à 5,10,15,20,25,30,35,40, 50 et 60 °C. Pour chaque type de fromage étudié, les données spectrales (tryptophanes et vitamine A) et les données rhéologiques ont été…”