Abstract
Textural differences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 60-wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obtained varied with age and type of cheese. Other analytical techniques showed differences between the samples but were not suitable for distinguishing one type of cheese from the other.
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