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International Journal of Food Properties Volume 8, 2005 - Issue 2
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Original Articles

Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test

Colm D. Everard Department of Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
,
Colm P. O'Donnell Department of Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
,
Colette C. Fagan Department of Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
,
Elizabeth M. Sheehan Department of Food and Nutritional Sciences, University College Cork, Co. Cork, Ireland
,
Conor M. Delahunty Department of Food and Nutritional Sciences, University College Cork, Co. Cork, Ireland
&
Donal J. O'Callaghan Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Pages 267-275 | Received 27 Sep 2004, Accepted 10 Jan 2005, Published online: 06 Feb 2007

Citations (11)

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Read on this site (2)

Alfonso Totosaus & Norma Guemes-Vera. (2008) Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese. International Journal of Food Properties 11:3, pages 656-668.
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R. Subramanian, K. Muthukumarappan & S. Gunasekaran. (2006) Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling. International Journal of Food Properties 9:3, pages 377-393.
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Articles from other publishers (9)

Apostolos S. Thomareis & Georgia Dimitreli. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 295 349 .
Tong Lei & Da-Wen Sun. (2019) Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review. Trends in Food Science & Technology 88, pages 527-542.
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Mohammad A. El-Assar, Sherein A. Abou-Dawoo, Sally S. Sakr & Nourhan M. Younis. (2018) Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics. International Journal of Dairy Science 14:1, pages 12-20.
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S. Gunasekaran. 2016. Computer Vision Technology for Food Quality Evaluation. Computer Vision Technology for Food Quality Evaluation 487 524 .
J.K. Amamcharla & L.E. Metzger. (2015) Prediction of process cheese instrumental texture and melting characteristics using dielectric spectroscopy and chemometrics. Journal of Dairy Science 98:9, pages 6004-6013.
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Pradymna Gampala & Charles S. Brennan. (2008) Potential Starch Utilisation in a Model Processed Cheese System. Starch - Stärke 60:12, pages 685-689.
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C.D. EVERARD, D.J. O'CALLAGHAN, B.T. O'KENNEDY, C.P. O'DONNELL, E.M. SHEEHAN & C.M. DELAHUNTY. (2007) A THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE. Journal of Texture Studies 38:4, pages 438-456.
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C.C. Fagan, C. Everard, C.P. O’Donnell, G. Downey, E.M. Sheehan, C.M. Delahunty, D.J. O’Callaghan & V. Howard. (2007) Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools. Journal of Food Engineering 80:4, pages 1068-1077.
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Colm D Everard, Colm P O'Donnell, Donal J O'Callaghan, Elizabeth M Sheehan, Conor M Delahunty, Brendan T O'Kennedy & Vincent Howard. (2007) Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents. Journal of the Science of Food and Agriculture 87:4, pages 641-650.
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