TEXTURAL ANALYSIS OF CHEESE

被引：141

作者：

CHEN, AH

LARKIN, JW

CLARK, CJ

IRWIN, WE

机构：

[1] OHIO STATE UNIV,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

[2] ROSS LAB,COLUMBUS,OH 43210

[3] MILES LABS,IND PROD GRP,ELKHART,IN 46515

来源：

JOURNAL OF DAIRY SCIENCE | 1979年 / 62卷 / 06期

关键词：

D O I：

10.3168/jds.S0022-0302(79)83346-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Six textural characteristics, hardness, cohesiveness, adhesiveness, elasticity, gumminess, and chewiness, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to processed cheese. These objective textural measurements correlated closely with a panel's measurements. The textural measures were also in close correlation with composition and pH of cheese samples. An approach was demonstrated for evaluation of the multi-dimensional system. Chewiness, which only can be calculated in the traditional method, may be measured directly with the technique. © 1979, American Dairy Science Association. All rights reserved.

引用

页码：901 / 907

页数：7

共 9 条

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