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Related Experiment Videos

Physicochemical properties accounting for cheese texture

R J Marshall1

  • 1University of North London, UK.

Acta Psychologica
|October 1, 1993
PubMed
Summary
This summary is machine-generated.

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Moisture and fat content are crucial for cheese texture, influencing its firmness and how it fractures during chewing. These components soften the protein matrix, impacting the overall sensory experience.

Area of Science:

  • Food science
  • Sensory science
  • Rheology

Background:

  • Cheese texture perception is complex and difficult to model using physicochemical properties alone.
  • Understanding texture is vital for food product development and consumer acceptance.

Purpose of the Study:

  • To investigate the key components influencing cheese texture perception.
  • To explore the relationship between physicochemical properties and sensory attributes of cheese.

Main Methods:

  • Utilized cheese analogues to systematically vary moisture and fat content.
  • Evaluated texture through sensory analysis, focusing on firmness and work during chewing.

Main Results:

  • Moisture and fat were identified as primary determinants of cheese texture.

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  • These components soften the protein matrix, creating fracture points and influencing perceived firmness and chewability.

    • Conclusions:

    • Physicochemical properties like moisture and fat significantly impact the tactile and cognitive aspects of cheese texture.
    • Proposed models for further research into the mechanical determinants of cheese texture description.