Lexicon development of appearance and texture descriptors for melted cheddar cheese using microwave and oven heating Public Deposited

http://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/s1784r82d

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  • 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.
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  • 1492770 bytes
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  • Master files scanned at 600 ppi (256 Grayscale) using Capture Perfect 3.0 on a Canon DR-9080C in TIF format. PDF derivative scanned at 300 ppi (256 B&W), using Capture Perfect 3.0, on a Canon DR-9080C. CVista PdfCompressor 3.1 was used for pdf compression and textual OCR.
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  • description.provenance : Submitted by Sue Kunda (sue.kunda@oregonstate.edu) on 2007-12-07 No. of bitstreams: 1 Aubert_Jo.pdf: 1492770 bytes, checksum: 9de0e490d9d2bd92578e7e34bef6002f (MD5)
  • description.provenance : Made available in DSpace on 2007-12-07 (GMT). No. of bitstreams: 1 Aubert_Jo.pdf: 1492770 bytes, checksum: 9de0e490d9d2bd92578e7e34bef6002f (MD5)
  • description.provenance : Approved for entry into archive by Sue Kunda(sue.kunda@oregonstate.edu) on 2007-12-07 (GMT) No. of bitstreams: 1 Aubert_Jo.pdf: 1492770 bytes, checksum: 9de0e490d9d2bd92578e7e34bef6002f (MD5)

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Last modified: 12/13/2017

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