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Torsion gelometry of cheese
1US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. mtunick@arserrc.gov
Journal of Dairy Science
|December 19, 2002
Summary
Torsion gelometry effectively measures cheese texture by analyzing fracture properties. This rheological test correlates well with texture profile analysis, offering insights into cheese aging and cutting characteristics.
Area of Science:
- Food Science
- Rheology
- Materials Science
Background:
- Cheese texture is crucial for consumer acceptance and processing.
- Traditional methods like texture profile analysis (TPA) and small amplitude oscillatory shear (SAOS) have limitations in capturing fracture properties.
Purpose of the Study:
- To evaluate torsion gelometry as a method for measuring cheese textural properties.
- To compare torsion gelometry with SAOS and TPA for assessing cheese texture.
Main Methods:
- Torsion gelometry was applied to fresh and aged Brick, Cheddar, Colby, Gouda, Havarti, Mozzarella, and Romano cheeses.
- Results were correlated with small amplitude oscillatory shear (SAOS) and texture profile analysis (TPA) data.
Main Results:
- Strong correlations (r > 0.8) were observed between torsion shear stress and TPA hardness.
- Significant relationships were found between torsion shear strain and TPA cohesiveness.
- SAOS showed poor correlation with torsion and TPA, indicating it measures different properties.
Conclusions:
- Torsion gelometry provides fundamental rheological data at the fracture point for cheeses.
- This method is suitable for comparing textural qualities during cheese aging and cutting.
- Torsion data can map textural changes, such as transitions to brittle, mushy, rubbery, or tough textures.
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