Textural Analysis of Cheese
A.H. Chen, John W. Larkin, Candee Clark, W.E. Irwin
Journal of Dairy Science
Abstract
Six textural characteristics, hardness, cohesiveness, adhesiveness, elasticity, gumminess, and chewiness, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to processed cheese. These objective textural measurements correlated closely with a panel's measurements. The textural measures were also in close correlation with composition and pH of cheese samples. An approach was demonstrated for evaluation of the multi-dimensional system. Chewiness, which only can be calculated in the traditional method, may be measured directly with the technique.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Instron Testing Machine correlated panel's measurements
“These objective textural measurements correlated closely with a panel's measurements.”
chewiness measured directly
“Chewiness, which only can be calculated in the traditional method, may be measured directly with the technique.”
Instron Testing Machine measured textural characteristics
“Six textural characteristics, hardness, cohesiveness, adhesiveness, elasticity, gumminess, and chewiness, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to proces...”