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Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test

Everard, C.D., O'Donnell, C.P., Fagan, C., Sheehan, E.M., Delahunty, C.M. and O'Callaghan, D.J. (2005) Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test. International Journal of Food Properties, 8 (2). pp. 267-275. ISSN 1532-2386

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To link to this article DOI: 10.1081/JFP-200060241

Abstract/Summary

The meltabilities of 14 process cheese samples were determined at 2 and 4 weeks after manufacture using sensory analysis, a computer vision method, and the Olson and Price test. Sensory analysis meltability correlated with both computer vision meltability (R-2 = 0.71, P < 0.001) and Olson and Price meltability (R-2 = 0.69, P < 0.001). There was a marked lack of correlation between the computer vision method and the Olson and Price test. This study showed that the Olson and Price test gave greater repeatability than the computer vision method. Results showed process cheese meltability decreased with increasing inorganic salt content and with lower moisture/fat ratios. There was very little evidence in this study to show that process cheese meltability changed between 2 and 4 weeks after manufacture..

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:24063
Publisher:Taylor & Francis

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