Textural analysis of cheese
Open accessAbstract
Six textural characteristics, hardness, cohesiveness, adhesiveness, elasticity, gumminess, and chewiness, were measured by Instron Testing Machine for 11 cheese samples ranging from Parmesan to processed cheese.These objective textural measurements correlated closely with a panel's measurements.The textural measures were also in close correlation with composition and pH of cheese samples.An approach was demonstrated for evaluation of the multi-dimensional system.Chewiness, which only can be calculated in the traditional method, may be measured directly with the technique.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Fat had little influence on the hardness of a wide variety of natural and processed cheeses.
“concluded that fat had little influence on the hardness of a wide variety of natural and processed cheeses.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Chen et al., 1979
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Fundamentals of Dairy Chemistry
Wong, N. P., Jenness, R., Keeney, M., & Marth, E. H. (1988) · Springer eBooks · doi:10.1007/978-1-4615-7050-9 · Cited by 1,142 · see citing works
The Texturometer—A New Instrument for Objective Texture Measurement
Friedman, H. H., WHITNEY, J. E., & Szczesniak, A. S. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00216.x · Cited by 606 · see citing works
GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
Civille, G. V., & Szczesniak, A. S. (1973) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1973.tb00665.x · Cited by 394 · see citing works
Fundamentals of Dairy Chemistry
Hills, G. L. (1967) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(67)87593-3 · Cited by 369 · see citing works
Texture Profile of Ripening Pears
Bourne, M. C. (1968) · Journal of Food Science · doi:10.1111/j.1365-2621.1968.tb01354.x · Cited by 297 · see citing works
MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUE
Civille, G. V., & LISKA, I. H. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01115.x · Cited by 131 · see citing works
TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE
Peleg, M. (1976) · Journal of Food Science · doi:10.1111/j.1365-2621.1976.tb00710_41_3.x · Cited by 96 · see citing works
SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETER*
Brennan, J. G., Jowitt, R., & Mughsi, O. A. (1970) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1970.tb00721.x · Cited by 48 · see citing works
AN ANALYSIS OF THE ACTION OF THE GENERAL FOODS TEXTUROMETER
Brennan, J. G., Jowitt, R., & WILLIAMS, A. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01119.x · Cited by 24 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723 · see citing works
Rheological Evaluation of Maturing Cheddar Cheese
CREAMER, L. K., & OLSON, N. F. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb10138.x · Cited by 442 · see citing works
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213 · see citing works
JACK, F. R., PATERSON, A., & PIGGOTT, J. R. (1993) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1993.tb01275.x · Cited by 57 · see citing works
- Authors
- Chen, A. H., Larkin, J. W., Clark, C. J., & Irwin, W. E.
- Affiliations
- The Ohio State University (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1979-06
- Volume
- 62
- Issue
- 6
- Pages
- 901-907
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1964985144
- Cited by
- 157
- References
- 9
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 5 · 2023: 3 · 2022: 5 · 2021: 4 · 2020: 2 · 2019: 2 · 2018: 1 · 2017: 2 · 2016: 8 · 2015: 2 · 2014: 2 · 2013: 9 · 2012: 2
- FWCI
- 4.12
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- cheese texture, hardness, cohesion, adhesiveness, elasticity, gumminess, chewiness, instrumental texture measurement, cheese composition, cheese pH, Parmesan cheese, processed cheese
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
