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

Abstract

Descriptive analysis techniques were used to train a panel to identify and measure the perceived texturai properties of 17 samples of Cheddar cheese of different age and origin. An Instron Universal Testing Machine integrated with Instron Series XI Materials Testing Software was used to measure true rheological properties. Fat, pH, moisture, and salt content were determined using standard techniques. The relationships between the sensory, rheological and chemical data were investigated using multiple regression techniques in an attempt toproduce models for predicting the sensory attributes of Cheddar. Accurate models were constructed for the majority of the sensory attributes using the rheological measures (c2 = 0.52--0.9). A model for creaminess could only be constructed using the percentage fat and moisture content variables and no accu rate model could be produced for crumbliness by chewing. The most accurate models were for those attributes measured using the fingers and the least accurate were for the mouthfeel characteristics.