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Textural Analysis of Cheese

W.L.C. Research Center, Anderson Clayton Foods, Richardson, TX 75080
and Department of Food Science and Nutrition, Ohio State University, Columbus 43210
and Ross Lab, Columbus, OH 43210
Industrial Products Group, Miles Laboratories, Elkhart, IN 46515

ABSTRACT

Six textural characteristics, hardness, cohesiveness, adhesiveness, elasticity, gumminess, and chewiness, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to processed cheese. These objective textural measurements correlated closely with a panel's measurements. The textural measures were also in close correlation with composition and pH of cheese samples. An approach was demonstrated for evaluation of the multi-dimensional system. Chewiness, which only can be calculated in the traditional method, may be measured directly with the technique.

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