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* Department of Food Science and
Department of Statistics, North Carolina State University, Raleigh 27695
Corresponding author: E. A. Foedgeding; e-mail: allen_foegeding{at}ncsu.edu.
This study investigated the sensory and rheological properties of young cheeses in order to better understand perceived cheese texture. Mozzarella and Monterey Jacks were tested at 4, 10, 17, and 38 d of age; process cheese was tested at 4 d. Rheological methods were used to determine the linear and nonlinear viscoelastic and fracture properties. A trained sensory panel developed a descriptive language and reference scales to evaluate cheese texture. All methods differentiated the cheeses by variety. Principal component analysis of sensory texture revealed that three principal components explained 96.1% of the total variation in the cheeses. The perception of firmness decreased as the cheeses aged, whereas the perception of springiness increased. Principal component analysis of the rheological parameters (three principal components: 87.9% of the variance) showed that the cheeses’ solid-like response (storage modulus and fracture modulus) decreased during aging, while phase angle, maximum compliance, and retardation time increased. Analysis of the instrumental and sensory parameters (three principal components: 82.1% of the variance) revealed groupings of parameters according to cheese rigidity, resiliency, and chewdown texture. Rheological properties were highly associated with rigidity and resiliency, but less so with chewdown texture.
Key Words: cheese • texture • rheology • sensory
Abbreviation key: J = compliance, , PC = principal component, , 
= strain, , t-true = true shear strain, , 
= phase angle, , 
= stress, , t = true shear stress, , 
s = angular deformation of capstan curved section. [Some abbreviations are also defined in Table 2.]
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