Invited Review: Sensory and Mechanical Properties of Cheese Texture¹

Principal component analysis biplot of sensory parameters used to differentiate Mozzarella (●), Monterey Jack (■), and Process (▾) cheeses by age (indicated by numbers beside symbol). Sensory parameters: hand firmness (hfm), hand springiness (hsp), hand rate of recovery (hrc), first bite firmness (ffm), first bite fracturability (ffr), chewdown degree of breakdown (cbr), chewdown cohesiveness (cco), chewdown adhesiveness (cad), chewdown smoothness (csm), residual smoothness (rsm). From Brown et al. (2003).

Storage (G′, a) and loss (G″, b) moduli over changing frequencies for Monterey Jack cheese at 4 (○), 10 (▿), 17 (□), and 38 (◊) d of age. Values are the average for 2 replications. From Brown et al. (2003).

Phase angle (δ) over changing frequencies for Monterey Jack cheese at 4 (○), 10 (▿), 17 (□), and 38 (◊) d of age. Values are the average for 2 replications. From Brown et al. (2003).

Creep recovery curves for Mozzarella cheese at 4 (○), 10 (▿), 17 (□), and 38 (◊) d of age. Initial compliance (J_o) and maximum compliance (J_max) are indicated in the figure. Values are the average for 2 replications. From Brown et al. (2003).

Effect of torsional strain rate on fracture strain of Monterey Jack cheese aged for 4 or 38 d. Data from Brown (2002).

Effect of torsional strain rate on fracture stress of Monterey Jack cheese aged for 4 or 38 d. Data from Brown (2002).