![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86), steady shear viscometry (r = 0.83, excluding non-fat samples), and contraction flow viscometry (r = 0.80). However, taking into account the measurement uncertainty, similar maximal correlations were found for contraction flow and squeezing flow. Creaminess was found to be governed largely by oral graininess (r = −0.98), and was best predicted instrumentally by friction measurements (r = 0.90).
ACKNOWLEDGMENTS
This work was supported financially by the The Danish Research Council for Technology and Production Sciences (Author M.B. Frøst) and the Danish Dairy Research Foundation – Danish Dairy Board (Authors C.M. Andersen, N. Viereck and T. Janhoj). Thanks are due to Arla Foods Innovation, Brabrand, Denmark, for manufacturing cream cheese samples used in this study.