Abstract
The textural properties of four commercial processed cheese spreads were analyzed by means of a penetrometric test at 20°C with different penetration rates. The hardness index corresponding to the maximum stress of penetration was determined. A power law regression model was observed between the hardness index and the deformation rate applied. Thereby, giving new rheological parameters, κ, the y-intercept of the curve and, α, its slope. Four descriptors were tested in textural sensory evaluations: firmness, adhesiveness, melting, and spreadability. Significant linear regressions were observed between hardness index (or κ) and the panel assessment for firmness and between κ and the sensory spreadability.
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