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M. A. DRAKE, Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624 Cheddar cheese is a natural product that has a variable flavor and texture profile. The texture of cheese influences consumer acceptance as well as functional aspects of cheese ingredient applications. Cheddar cheese composition, make-procedure, ripening conditions, and age impact the sensory perception of texture. Descriptive sensory analysis using a defined sensory language for cheese texture is crucial for documenting and interpreting these effects, with the ultimate goal of understanding how to control cheese texture and texture development. Cheese texture lexicons and the application of these lexicons to document the influence of cheese processing and storage parameters on cheese texture will be addressed.
Session 47, Sensory analysis of texture in dairy products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |