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TERMINOLOGY OF THE TEXTURE OF CREAM
Author(s) -
PRENTICE J. H.
Publication year - 1973
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1973.tb00660.x
Subject(s) - homogeneity (statistics) , terminology , texture (cosmology) , mathematics , artificial intelligence , computer science , statistics , linguistics , philosophy , image (mathematics)
An enquiry among experts into the use of terms to describe subjectively assessed properties of double cream (48% fat) showed that ‘body’, ‘texture’ and ‘homogeneity’ were the most important and widely used, though inadequately defined. Only ‘body’ appeared to be analogous to a rheological property; ‘texture’ and ‘homogeneity’ appeared to refer to small scale and large scale structures.