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Sensorial textural of cheese could be affected more or less by different physico-chemical changes happened in the viscoelastic systems. Correlations between sensorial textural and physicochemical properties of Egyptian "Ras" cheese in comparison with some market imported cheeses at different ages of ripening were studied. Two groups of Egyptian "Ras" cheese being mild (~4 months old) and over ripened (~12month old) were compared with three imported Australian cheese varieties being Cheddar (~6 months old), Edam (~4 months old) and Gouda (~3 months old). Seven expert judges, identified 7 textural mouth terms and 3 textural hand terms for sensory evaluation of all cheese types. Ras cheese (mild or ripened) showed higher firmness and salt/water phase (S/W), but were lower in moisture content, water activity (aw) than imported cheese types. Ras cheese characterized as lower in: degree of hand rate of recovery, cohesiveness, adhesiveness, mass smoothness and residual smoothness, while as higher in: degree of breakdown and first bite fracturability in the mouth. Differentiations in texture parameters between different cheese types were affected to far extent by S/W phase, aw, moisture content as well as water soluble nitrogen (WSN) related to total protein. In addition, most of sensory terms were directly correlated with each others.

arab universities journal of agricultural sciences

SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES