EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS

Abstract

Abstract Cheese maturity, test temperature, crosshead speed, sample shape, sample height and surface area influence the force‐compression behaviour of Gouda cheese in an Instron Universal Testing Machine. Introducing mineral oil or Emery paper between the sample's surfaces and the compression plates affects the shape of the compressed samples. Cine‐film records indicate that deformation is barrel‐shaped (convex) with Emery paper and under normal test conditions, and concave with mineral oil. In the first two test situations friction prevents the cheese surfaces from spreading to the same extent during sample compression as when using mineral oil. Compression as modified by friction may be the principal factor associated with the subjective evaluation of firmness by squeezing samples between the fingers. Firmness evaluation by chewing involves still higher percent compressions which, in Instron tests, lead to sample breakdown and crack propagation.