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Two rheological properties of liquid foodstuffs often encountered in practice are the yield stress and the shear-degradabils'ty (irreversible time-dependence). Both these properties were determined for meat and yeast extracts using two rotational viscometers. The material constants were obtained and fitted with Bingham Plastic and Herschel-Bulkley models for the meat extracts. The shear-degradability exhibited by the yeast extract was quantified in terms of the energy required to destroy the material structure. Texture Studies 12 (1981) 39--46. All Rights Reserved. @Copyright 1981 by Food Journal of

Texture parameters of commercial natural cheddar cheese were tracked over the maturation period (11-mo) but not to evaluate optimal or desirable characteristics. Large strain analysis was performed using the TA-XT2 Texture Analyzer. Monitoring of chemical composition and degree of proteolysis and the solid proportions of milk fat were undertaken with differential scanning calorimeter. Fracture properties, force, and degree of compression confirmed a reduction in cheese firmness and an increase in cheese crumbliness during maturation. Increases in the concentration of small peptides, indicating enhanced proteolytic activity, and an increase in the proportion of solid fat at 21°C late in maturation were considered primarily responsible for the changes recorded in cheese texture.

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