Title: Exploring correlation of texture and its composition of cheese
Abstract: The texture and sensory characters of several commercial cheeses were investigated by the TA-XT2i texture analyzer and sensory evaluation,and the most popular cheese was determined.The composition of cheese was analysed and the correlation of the texture and the composition of cheese was studied.The result showed that 2# sample cheese with moderate hardness,springiness and chewiness was most popular as its hardness was 1.198(N),cohesiveness was 0.596,springiness was 0.984,chewiness was 0.7025(N) and adhesion was-1.156(N·s).There are significantly correlation between the hardness and chewiness of cheese and its water content,protein content and ratio of fat to milk solid.The hardness(Y1) and chewiness(Y2) showed exponent decreasing with increasing of water content and power increasing with increasing of protein content.Hardness showed exponent decreasing with heightening ratio of fat to milk solid.And chewiness showed logarithm decreasing with heightening ratio of fat to milk solid.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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