Physicochemical properties accounting for cheese texture

Abstract

Perception of texture is a complex dynamic series of events which cannot be modelled easily by physicochemical measurements. Results using cheese analogues suggest that moisture and fat are key components in determining texture because they soften the protein matrix and provide weaknesses through which the cheeses fracture. These characteristics are sensed as firmness and work during chewing. Possible models are proposed for further investigation of the tactile determinants of cognitive mechanics involved in cheese texture description.