Abstract:
A lexicon to define the sensory properties of melted Cheddar cheese was created
using a trained descriptive panel. The lexicon characterized appearance (surface rupture,
meltedness, oiliness, and edge browning) and texture (stringiness, stretchiness,
springiness, firmness, toothpull, smoothness, cohesiveness, denseness, and chewiness).
Three brands of commercially available shredded Cheddar cheese were examined to
determine if heating treatment (oven or microwave) affected the sensory perception of
melted cheese. Microwave heated cheeses were rated higher in meltedness, which was
defined as the homogeneity of the melted sample's appearance. Oven heated sharp
cheeses were rated higher than microwave treated sharp cheese in most descriptors, and
microwave treated mild cheeses were rated high in most descriptors. The sensory
characteristics of the cheeses were not affected by cheese brand.
