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Texture of Cheddar Cheese as Influenced by Fat Reduction
Author(s) -
BRYANT A.,
USTUNOL Z.,
STEFFE J.
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.tb04559.x
Subject(s) - food science , texture (cosmology) , microstructure , scanning electron microscope , randomized block design , chemistry , materials science , composite material , biology , crystallography , horticulture , image (mathematics) , artificial intelligence , computer science
Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at 7°C. Microstructure was studied using Scanning Electron Microscopy (SEM). Texture characteristics (adhesiveness, cohesiveness, hardness, and springiness) were determined by Texture Profile Analysis (TPA) using the Instron Universal Testing Machine and a trained sensory panel. Scanning electron micrographs showed that the open‐intricate microstructure of the cheeses was lost with a decrease in fat content. Hardness and springiness increased while adhesiveness and cohesiveness of the cheeses decreased with decreasing fat content. Texture attributes were influenced by the nature of the protein matrix that resulted due to fat removal.