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Texture Evaluation of Ultrafiltered Teleme Cheese
Author(s) -
RAPHAELIDES S.,
ANTONIOU K.D.,
PETRIDIS D.
Publication year - 1995
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.1365-2621.1995.tb04558.x
Subject(s) - food science , texture (cosmology) , sensory analysis , chemistry , ripening , sensory system , artificial intelligence , biology , computer science , image (mathematics) , neuroscience
The texture of traditional and ultrafiltered (UF) teleme cheeses was evaluated using instrumental and sensory texture profile analysis. The UF teleme was made from unheated or heat treated (75°C for 5 minutes) UF milk concentrate. Samples were tested after 2 and 4 mo ripening. Instron variables did not discriminate between the three teleme types but sensory attributes, assessed by a panel discriminated the samples. Weak correlations were obtained between sensory and mechanical variables. Redundancy ordination analysis indicated that textural behavior of each type teleme cheese was characterized by different attributes. Sensory springiness or brittleness, lumpiness and fat content characterized the majority of traditional teleme samples whereas adhesiveness, pH, water soluble and noncasein nitrogen characterized the heat‐treated UF samples.