Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Abstract

The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

The Influence of Protein Content and Some Hydrocolloids on Textural Attributes of Spreadable Processed Cheese

“…Adhesiveness is the work needed to overcome attractive force between food and other surfaces [30], which, in sensory terms, known as the degree to which the sample sticks to your teeth as mastication progresses [31]. Higher adhesiveness value reported herein for P4 cheese was in accordance to results reported previously by Zheng et al (2016) who reported that adhesiveness values correlated negatively with protein content [26]. The lower protein content allowed cheeses to melt better and thus increase the adhesiveness.…”

“…Cheeses-containing gums such as carrageenan (S3), guar gum (S4) and xanthan gum (S6) or carboxymethyl cellulose (S5) had higher values (P ≤ 0.05) for springiness compared with the remaining cheeses. Similar results was reported for cheeses containing carrageenan and xanthan gums which were usually used to reduce the total solids content in cheese for cutting the cost and to maintain the springiness of the final cheese [26]. In general, values for springiness in different cheeses were in the order of cheese made with carboxymethyl cellulose > guar gum > carrageenan > xanthan gum > Dairy gel 161 > Hitex 555 > modified starch > native starch, respectively.…”

“…Unexpectedly, cheese with the least protein content (P4 cheese) exhibited the highest springiness value. This was on contradiction with results reported by Zheng et al (2016) who indicated that reduction in protein content of processed cheese correlated with significant reduction in cheese springiness [26]. Analysis was performed after 24 h of cheese production.…”

“…It has been reported that the chemical composition (e.g., fat, water and protein contents and type and amount of emulsifying salts etc....) and processing conditions (temperature, stirring speed, cooling rate and processing time) determine to far extent the textural characteristics of a processed cheese [23, 24 and 25]. For example, values for hardness, cohesiveness and springiness have been shown to correlate proportionally with milk solid not fat and fat/dry matter contents [26]. The protein content of a processed cheese has been shown to have significant impact on its own texture.…”

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

“…The cheese texture is among parameters of cheese physical qualities that influence consumers' acceptance. The cheese texture changed during storage, which was influenced by chemical composition, in particular fat in the dry matter and moisture in the nonfat substances (Zheng et al, 2016). Table 1 shows the effects of storage temperatures on cheese hardness.…”