Abstract
The mastication properties of commercial cheeses were determined using a rheolometer. Mastication curves were analyzed for the following parameters: hardening, cohesiveness, elasticity, adhesiveness, brittleness, chewiness, gumminess, and adhesive strength.
The storage(5℃) and room (18℃) temperatures significantly influenced on the texture of five kinds of cheese. At 18℃, the hardening of cheeses decreased, but the parameters of softness increased, as compared to 5℃. The slopes and rate of crispness decreased with higher temperature.
The results showed that the specificities of texture would be correlated well with the sensory evaluation of the five kinds of cheese.
