Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics.

Banville, V., Power, N., Pouliot, Y., and Britten, M. (2015). "Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics.", Journal of Texture Studies, 46(5), pp. 321-334. doi : 10.1111/jtxs.12132  Access to full text

Abstract

Manufacturing conditions affect the sensory properties of baked Mozzarella cheese. However, instrumental analysis of cheese at room temperature does not fully correlate with the sensory properties of cheese after baking on a cooking dish. In this study, regular and stabilized pizza cheese were aged for 10, 25, 40 or 55 days before testing. A descriptive sensory analysis was performed on cheese baked on a pizza model and was related to the rheological properties of melted cheese. The sensory firmness, breakdown resistance, rubberiness and liquid release varied among cheese types and ages. Differences among cheese types and ages were also observed in small-strain oscillatory shear moduli measured on melted cheese cooled at different temperatures. The multiple stress creep recovery test proved to provide the best correlation with baked-cheese sensory terms. Partial dehydration of cheese before melting, to mimic the water loss during the baking process, was shown to increase correlations.

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