INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 798-801
- https://doi.org/10.1111/j.1365-2621.1980.tb07452.x
Abstract
The texture of washed and unwashed small curd cottage cheese is evaluated using the Instron Universal Testing Machine and Ottawa Texture Measuring System with perforated plate insert. Results indicate that such an instrumental system quantifies cottage cheese texture with excellent correlation to sensory evaluation of firmness.Keywords
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