HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Foegeding, E. A. Articles by Drake, M. A. Search for Related Content PubMed PubMed Citation Articles by Foegeding, E. A. Articles by Drake, M. A.

Invited Review: Sensory and Mechanical Properties of Cheese Texture¹

Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695

² Corresponding author: mdrake{at}unity.ncsu.edu

Instrumental mechanical properties (instrumental tests that measure force and deformation over time) of cheese and cheese texture (sensory perception of cheese structure) are critical attributes. Accurate measurement of these properties requires both instrumental and sensory testing. Fundamental rheological and fracture tests provide accurate measurement of mechanical properties that can be described based on chemical and structural models. Sensory testing likewise covers a range of possible tests with selection of the specific test dependent of the specific goal desired. Establishing relationships between instrumental and sensory tests requires careful selection of tests and consideration and analysis of the results. A review of these tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.

Key Words: texture • sensory analysis • mechanical properties • rheology

This article has been cited by other articles:

				M. A. Drake Invited Review: Sensory Analysis of Dairy Foods J Dairy Sci, November 1, 2007; 90(11): 4925 - 4937. [Abstract] [Full Text] [PDF]