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Cheese Texture (cheese + texture)
Selected AbstractsInstrumental and Expert Assessment of Mahon Cheese TextureJOURNAL OF FOOD SCIENCE, Issue 7 2000J. Benedito ABSTRACT: To improve Mahon cheese texture assessment, the relationship between instrumental and sensory measurements was sought. For that purpose 30 pieces of Mahon cheese from different batches and 2 different manufacturers were examined. Textural characteristics at different curing times were evaluated by uniaxial compression, puncture, and sensory analysis. Significant linear correlations were found between instrumental and sensory measurements. A logarithmic model (Weber-Fechner) fitted data better than a linear one. Only 1 factor was extracted when considering all the instrumental and sensory variables, thus indicating that both sets of measurements are related to the same phenomenon. The best predictors for Mahon cheese sensory attributes were found to be cheese moisture, deformability modulus, and slope in puncture. [source] SENSORY CHARACTERISTICS OF EZINE CHEESEJOURNAL OF SENSORY STUDIES, Issue 1 2007YONCA KARAGUL-YUCEER ABSTRACT Ezine cheese is a full-fat, white pickled cheese ripened in tinplate containers. A mixture of milks from goat, sheep and cow is used to make Ezine cheese. It has its own characteristic taste and aroma that differ from other white cheeses. In this study, the chemical composition and sensory attributes of Ezine cheese were characterized. A descriptive sensory evaluation technique was used to determine flavor and texture characteristics. Representative Ezine cheeses (22) were provided by local producers. A highly trained (n = 9) panel generated the descriptive terms and identified the references. Fourteen flavors and 10 texture terms were developed to describe Ezine cheese flavor and texture. Some characteristic flavor and taste descriptors for Ezine cheese were free fatty acids, cooked, creamy, whey-like, goaty, salty and sour. Cheese texture was evaluated using hand, mouth and residual techniques. Texture analysis indicated that Ezine cheese had soft and semi-hard texture properties. In general, most of the Ezine cheeses showed similarities in terms of hand firmness, mouth firmness, fracturability and number of particles attributes. [source] SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTSJOURNAL OF SENSORY STUDIES, Issue 2 2002A. IRIGOYEN ABSTRACT The present study considers the influence of reducing the fat content of ovine milk on the sensory and instrumental texture characteristics of the resulting cheeses. Three manufacturing runs were performed. In each run three cheese batches were manufactured using milks with differing percentage fat contents (8%, 4%, and 2% fat). Analysis of cheese samples was performed at 60, 90, and 120 days of ripening. The instrumental method used to evaluate cheese texture was uniaxial compression at constant speed, taking readings of stress, strain, and modulus of elasticity (E). Statisticalanalysis revealed differences forboth the differentfat contents and the ripening times considered. Instrumental parameter values increased with lower cheese fat contents; with a 20% reduction in the fat to dry matter content from full-fat to reduced-fat cheeses, resulting in a 35% increase in maximum stress and in the slope of the stress-strain curve at the end of ripening. The greatest sensory differences between samples were recorded for firmness. [source] NATURAL CHEDDAR CHEESE TEXTURE VARIATION AS A RESULT OF MILK SEASONALITYJOURNAL OF TEXTURE STUDIES, Issue 1 2003ANDREW L. HALMOS ABSTRACT A set of standard testing conditions using the TA-XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August - June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese-makers is not adequate to provide cheddar cheese with consistent textural characteristics year round. [source] Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contentsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Colm D Everard Abstract Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness (R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery (R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy (R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. 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