Method development for assessing the complete process of crumbling cheese using hand evaluation

• Published in: Journal of food science Vol. 69; no. 4; pp. SNQ127 - SNQ130
• Main Authors: Sandra, S, Stanford, M.A, McDaniel, M.R, Goddik, L.M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2004; Wiley Subscription Services, Inc
• Subjects: Cheese; cohesion; Color; crumbliness; crumbling; Dairy products; feta; feta cheese; Food science; irregularity; lipid content; Monterey Jack; Monterey Jack cheese; principal component analysis; Principal components analysis; processing technology; Queso Fresco; Queso Fresco cheese; sensory evaluation; Sensory perception; sensory properties; shape; soft cheeses; texture; water content
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2004.tb06352.x

Cheese sensory evaluation was conducted by trained panelists (n = 8) on 4 commercial cheese samples (feta, Monterey Jack, 2 brands of Queso Fresco) in duplicate. Fifteen descriptors, capturing the entire process of crumbling cheese, were tested. Degree of crumbliness was defined as the ease by which the sample breaks apart during manipulation by rolling the sample using replicated circular movements, with the thumb, forefinger, and middle finger, 5 times. Using principal component analysis, 4 components were extracted and moistness, crumbliness, color, cohesiveness, irregularity, and oiliness were the main descriptors differentiating the samples. Panelists' performances were not significantly different (P less than or equal to 0.05), and each subject used the method consistently for crumbliness.