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INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION
Author(s) -
PERRY CONNIE A.,
CARROAD PAUL A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07452.x
Subject(s) - texture (cosmology) , food science , mathematics , materials science , chemistry , artificial intelligence , computer science , image (mathematics)
The texture of washed and unwashed small curd cottage cheese is evaluated using the Instron Universal Testing Machine and Ottawa Texture Measuring System with perforated plate insert. Results indicate that such an instrumental system quantifies cottage cheese texture with excellent correlation to sensory evaluation of firmness.