Article: Cheese Anyone?
Source: AMETEK Brookfield
Texture of cultured dairy products, such as cheese, is a very important characteristic to most consumers. Texture is a physical property that is usually characterized by sensory evaluation, but it may also be measured by mechanical testing. Optimally, the test results of both methods should be well correlated. This article considers how mechanical testing can affect the quality of the results and how these results correlate with those of sensory evaluation.
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