| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
* 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.]
This article has been cited by other articles:
|
|
 |
|
  N. R. Rogers, M. A. Drake, C. R. Daubert, D. J. McMahon, T. K. Bletsch, and E. A. Foegeding The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture J Dairy Sci, October 1, 2009; 92(10): 4756 - 4772. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Brighenti, S. Govindasamy-Lucey, K. Lim, K. Nelson, and J. A. Lucey Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents J Dairy Sci, December 1, 2008; 91(12): 4501 - 4517. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. A. Drake Invited Review: Sensory Analysis of Dairy Foods J Dairy Sci, November 1, 2007; 90(11): 4925 - 4937. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. N. Hassan, S. Awad, and V. V. Mistry Reduced Fat Process Cheese Made from Young Reduced Fat Cheddar Cheese Manufactured with Exopolysaccharide-Producing Cultures J Dairy Sci, August 1, 2007; 90(8): 3604 - 3612. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. E. C. Whetstine, P. J. Luck, M. A. Drake, E. A. Foegeding, P. D. Gerard, and D. M. Barbano Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese J Dairy Sci, July 1, 2007; 90(7): 3091 - 3109. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. L. Childs, C. R. Daubert, L. Stefanski, and E. A. Foegeding Factors Regulating Cheese Shreddability J Dairy Sci, May 1, 2007; 90(5): 2163 - 2174. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
E. A. Foegeding and M. A. Drake Invited Review: Sensory and Mechanical Properties of Cheese Texture J Dairy Sci, April 1, 2007; 90(4): 1611 - 1624. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. C. Fagan, C. Everard, C. P. O'Donnell, G. Downey, E. M. Sheehan, C. M. Delahunty, and D. J. O'Callaghan Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese J Dairy Sci, March 1, 2007; 90(3): 1122 - 1132. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
D. L. Van Hekken, M. A. Drake, F. J. M. Corral, V. M. G. Prieto, and A. A. Gardea Mexican chihuahua cheese: sensory profiles of young cheese. J Dairy Sci, October 1, 2006; 89(10): 3729 - 3738. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. N. Hassan, S. Awad, and K. Muthukumarappan Effects of Exopolysaccharide-Producing Cultures on the Viscoelastic Properties of Reduced-Fat Cheddar Cheese J Dairy Sci, December 1, 2005; 88(12): 4221 - 4227. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Drake ADSA Foundation Scholar Award: Defining Dairy Flavors J Dairy Sci, April 1, 2004; 87(4): 777 - 784. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
