Instrumental assessment of cheese texture
1996
Luginbuehl, W. (Eidg. Forschungsanstalt fuer Milchwirtschaft (FAM), Liebefeld-Bern (Switzerland))
Quality assessment of cheese texture by instrumental measurements is more sensitive and precise than sensory tests. Uniaxial compression has been proved to be a simple and rapid method. Further development of the measuring technique and data evaluation procedures enhances the expressiveness of the compression curves and simplifies their interpretation with respect to between-variety differences or in studies on cheese ripening. The significance of this method for the (international) cheese research will further increase after standardisation by the International Dairy Federation
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