Producing high quality dairy products requires precise control over factors determining product appearance, flavor and texture. Food texture is analyzed by descriptive sensory analysis. This method uses terms that depict the textural sensations perceived from first bite through mastication and swallowing. One component of sensory texture is mechanical properties, which are determined by empirical or fundamental methods. However, if one wants to understand the molecular basis of texture, then fundamental tests are required. Fundamental rheological properties are linked to network models, such as those for rubber elasticity or filled gels. These models predict how network interactions will alter rheological properties, providing a link from molecular interactions to sensory texture. In general, sensory and rheological terms that relate to the overall firmness and resiliency of cheese are highly correlated. However, sensory terms that describe the breakdown pattern, adhesiveness and cohesiveness of cheese, are weakly, if at all, correlated with rheological properties. © 2003 Elsevier Ltd. All rights reserved.
Foegeding, E. A., Brown, J., Drake, M. A., & Daubert, C. R. (2003). Sensory and mechanical aspects of cheese texture. In International Dairy Journal (Vol. 13, pp. 585–591). Elsevier BV. https://doi.org/10.1016/S0958-6946(03)00094-3