RHEOLOGICAL MODELS OF CHEDDAR CHEESE TEXTURE AND THEIR APPLICATION TO MATURATION

摘要

Seventeen types of Cheddar cheese were assessed by a trained panel for creaminess, crumbliness (fingers), crumbliness(chewing),firmness, graininess, hardnss(firs bite), hardness(cutting), and springiness using Quantitative Descriptive Analysis. A maturing block of English Cheddar was also evaluated At various stage ripening.