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Journal of Dairy Science Vol. 85 No. 11 2743-2749
© 2002 by American Dairy Science Association ®
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Torsion Gelometry of Cheese1

M. H. Tunick* and D. L. Van Hekken

* U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center,600 E. Mermaid Lane, Wyndmoor, PA 19038

* Corresponding author:
M. H. Tunick; e-mail:
mtunick{at}arserrc.gov.

Torsion gelometry, a fundamental rheological test in which specimens are twisted until they fracture, was applied to several different cheese varieties to determine its suitability for measuring their textural properties. Fresh and aged Brick, Cheddar, Colby, Gouda, Havarti, Mozzarella, and Romano cheeses were subjected to torsion analysis, and the results were compared with those from small amplitude oscillatory shear (SAOS) tests and texture profile analysis (TPA). Strong relationships (correlation coefficients > 0.8) were found between torsion shear stress and TPA hardness, and between torsion shear strain and TPA cohesiveness. SAOS, which measures rheological properties of intact samples, did not correlate well with torsion or TPA. A map showing trends during aging toward brittle, mushy, rubbery, and tough texture was drawn using the torsion data. The findings show that torsion gelometry provides fundamental rheological data on cheese at the fracture point. The information can be used to compare textural qualities of cheese samples as they are being cut.

Key Words: cheese • oscillatory shear • texture profile analysis • torsion gelometry

Abbreviation key: G' = storage modulus, G'' = loss modulus, G* = complex modulus, {eta}* = complex viscosity, {sigma}max = torsion shear stress at failure, {gamma}max = torsion shear strain at failure, MNFS = moisture in nonfat substance, SAOS = small amplitude oscillatory shear, TPA = texture profile analysis






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Copyright © 2002 by the American Dairy Science Association ®.