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606. A variability study in firmness in cheese using the ball-compressor test

Published online by Cambridge University Press:  01 June 2009

C. P. Cox  and
Margaret Baron
C. P. Cox
Affiliation:
National Institute for Research in Dairying, University of Reading
Margaret Baron
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

A variability study of ball-compressor readings on the upper faces of 10 Cheddar cheeses has shown that:

1. Percentage elasticity readings were generally less discriminating than total deformation readings.

2. As measured by the total deformation, there were firmness gradients across the faces of the cheeses, which tended to increase in firmness from the centre outwards.

Further experimentation to determine consistent firmness differences on cheeses has been recommended and meanwhile, from preliminary examination of firmness discrimination, it is suggested that four total deformation readings may give sufficient accuracy for many routine purposes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 386 - 390
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

REFERENCES

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