The relationships between the chemical, rheological and textural properties of Cheddar cheese

Hort, Joanne; Grys, Geoff Le; Woodman, John S.

doi:10.1051/lait:1997542

Cited by 26 publications

(24 citation statements)

References 21 publications

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“…Studies performed on cheeses contributed to a better understanding of the role of cheese mechanical properties on texture (Koc, Vinyard, Essick, & Foegeding, 2013). However, the links established between global sensory characteristics and rheological cheese properties seem to be limited to only one particular dimension of texture: for example, correlations were established for Cheddar cheeses between sensory firmness and a range of mechanical properties (stress and strain at yield, stress and strain at fracture, Young's modulus, and work to fracture) (Foegeding & Drake, 2007;Hort, Grys, & Woodman, 1997). Other sensory parameters such as adhesiveness, cohesiveness and smoothness are more difficult to be predicted by rheological and mechanical tests.…”

Section: Introductionmentioning

confidence: 99%

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

et al. 2015

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“…The method is suitable for the study of the rheological parameters of cheese on ripening and has been employed in French cheeses (Antoniou, Petridis, Raphaelides, Ben Omar, & Kesteloot, 2000), Cheddar cheese (Hort, Grys, & Woodman, 1997), Parmigiano Reggiano cheese (Noel, Zannoni, & Hunter, 1996), Swiss-type cheese (Bachmann, Butikofer, & Meyer, 1999) and Gouda cheese (Spangler, Jensen, Amundson, Olson, & Hill, 1990). The Instron universal testing machine (Instron Corporation, Canton, MA) has become a valuable and extensively used tool in the study of food texture and has made it possible to study different types of cheese (Bertola, Califano, Bevilacqua, & Zartitzky, 2000;Maifreni, Marino, Pittia, & Rondinini, 2002;Shama & Sherman, 1973;Vernon-Carter & Sherman, 1978;Chen, Larkin, Clark, & Irwin, 1979).…”

Section: Introductionmentioning

confidence: 99%

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Pappa

Kandarakis

Mallatou

2007

Journal of Food Engineering

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“…Casiraghi et al [7] found "chewiness" to be correlated with both total solids and protein, and "hardness" to be correlated with total solids for a range of Italian cheeses. Hort et al [16] investigated the relationship between six perceived textural characteristics of seventeen samples of Cheddar cheese, of different age and origin, and their chemical and rheological data. It was found that the rheological data was much better than compositional data in relation to sensory texture.…”

Section: Introductionmentioning

confidence: 99%

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lawlor

Delahunty

Wilkinson

et al. 2001

Lait

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-Relationships between the odour, flavour and texture sensory attributes and the neutral volatile composition and gross composition of ten varieties of cheese were determined. Sensory evaluation was carried out by fifteen trained assessors who used a vocabulary of nine odour, twenty-one flavour and ten texture terms. Volatile compounds were isolated in a bench top purge and trap model system, trapped on Tenax-TA and analysed using gas chromatography coupled with mass spectrometry. Gross composition was measured using standard methods. Results of Principal Components Analysis on the sensory data showed that the first seven Principal Components significantly discriminated between cheeses and accounted for 86% of the variation. Partial Least Squares regression was used to determine the relationship between significant sensory attributes and thirty identified volatile compounds and the gross compositional data. Six odour and eleven flavour attributes were positively correlated with subsets of volatile compounds and gross compositional data. Seven texture attributes were shown to be correlated to subsets of gross compositional measurements. Overall, the present study illustrated that individual cheese flavour and texture attributes are the result of complex interactions of specific volatile compounds and compositional variables. évaluation sensorielle a été réalisée par quinze sujets entraînés avec un vocabulaire de neuf descripteurs pour l'odeur, vingt et un pour le goût et dix pour la texture. Les composés volatils ont été isolés à l'aide d'un système de concentration des effluves sur polymère Tenax-TA et ont ensuite été analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse. Les principaux paramè-tres de composition ont été déterminés à l'aide de méthodes standards. Les analyses en composantes principales des données sensorielles ont montré que les sept premières composantes principales significativement discriminantes comptaient pour 86 % de la variation totale. Une méthode statistique de régression multidimensionnelle a été utilisée pour déterminer les corrélations entre les données sensorielles, trente composés volatils des différents fromages et leur composition. Six descripteurs d'odeur et onze de goût ont été positivement corrélés avec des groupes de composés d'arômes et certains paramètres de composition. Sept descripteurs concernant la texture ont été corrélés à des paramètres de composition. Cette étude a montré que l'arôme et la texture d'un fromage résultent d'interactions complexes entre la fraction volatile et les principaux paramètres de composition.caractéristique sensorielle / fraction volatile neutre / composition / fromage / régression type PLS

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The relationships between the chemical, rheological and textural properties of Cheddar cheese

Cited by 26 publications

References 21 publications

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

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