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MEASUREMENT OF THE HARDNESS AND MOUTHFEEL OF CHEESE USING A SLIDING PIN CONSISTOMETER
Author(s) -
DAVEY KENNETH R.
Publication year - 1986
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.1745-4603.1986.tb00552.x
Subject(s) - mouthfeel , food science , control sample , materials science , cheesemaking , vickers hardness test , mathematics , chemistry , composite material , microstructure , raw material , organic chemistry
A sliding pin consistometer (SPC) was used to differentiate between six commercial cheese products, including a hard, mature Cheddar and a soft, cream cheese, at a number of temperatures in the range 0.8 to 25.0°C. Average force values (F f ) decreased with increasing temperature and with decreasing relative cheese hardness. Measurements were also made on six Cheddar cheeses with a range of salt to moisture (s/m) ratio (2.95 × 10 ‐2 to 5.57 × 10 ‐2 ) at a sample temperature of 16°C at maturation periods of 22, 58, 100 and 183 days. A panel of 27 adults scored the hardness and mouthfeel of these samples at these maturation periods using 9‐point scoring scales. The SPC discriminated between samples and maturation periods and was more discriminating than the subjective evaluation of panelists. Mean F f values decreased with maturation and increased linearly with increasing s/m. Panelists' hardness scores increased with s/m but were not influenced significantly by maturation. Mouthfeel increased with maturation and was a maximum at a s/m of between 4.36 × 10 ‐2 and 4.57 × 10 ‐2 . The SPC provides objective information that could be useful in assessing the effect of treatment on cheese.