Textural Analysis of Cheese
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TLDR
In this article, six textural characteristics, hardness, cohesiveness, adhesiveness and gumminess, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to processed cheese.About:
This article is published in Journal of Dairy Science.The article was published on 1979-06-01 and is currently open access. It has received 147 citations till now. The article focuses on the topics: Chewiness.read more
Citations
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Journal ArticleDOI
Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
TL;DR: It is demonstrated that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese.
Journal ArticleDOI
Rheological Evaluation of Maturing Cheddar Cheese
TL;DR: In this paper, a number of Cheddar cheese samples of different ages, pH and moisture content have been examined rheologically and electrophoretically to determine whether the progressive changes in cheese texture were related to casein proteolysis.
Journal ArticleDOI
Texture of Cheddar Cheese as Influenced by Fat Reduction
TL;DR: In this article, the texture profile analysis (TPA) was performed on Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %).
Journal ArticleDOI
The chemistry of flavour and texture generation in cheese.
TL;DR: Cheese texture and flavour are obtained through a series of chemical changes which occur in the curd during the early stages of ripening as mentioned in this paper, and the lowering of pH and Eh, a result of lactic bacteria metabolism, greatly influences texture through water and mineral contents, but has also further repercussions on some chemical changes.
Book ChapterDOI
Cheese: physical, biochemical, and nutritional aspects.
TL;DR: This chapter discusses the physical, biochemical, and nutritional aspects of cheese, which are the most diverse, most scientifically interesting, and most challenging group of dairy products.
References
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Book
Fundamentals of dairy chemistry
TL;DR: In this paper, the authors discuss the fundamental principles of dairy chemistry and discuss the relationship between dairy and dairy chemistry, and propose a framework for dairy chemistry education based on dairy chemistry.
Journal ArticleDOI
The Texturometer—A New Instrument for Objective Texture Measurement
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
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Guidelines to training a texture profile panel
TL;DR: In this paper, a texture profile panel is used for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained, and guidelines to accomplishing this goal are presented.
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Texture Profile of Ripening Pears
TL;DR: In this article, Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room, where samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness-Taylor pressure test and a modified General Foods Texture Profile.
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Modifications and applications to foods of the general foods sensory texture profile technique
TL;DR: The General Foods sensory texture profile technique as discussed by the authors has been used for the evaluation of semi-solids, such as vanilla cookies, frankfurters, and whipped toppings, since the early 1970s.