Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear (LAOS), strain sweeps at different temperatures (5, 15, and 25°C), and large-strain compression at room temperature (22 ± 2°C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% FDM (fat-in-dry-matter) aged for different periods (15, 30, 45, and 60 day). Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. Overall, fat content, testing temperature, and aging time had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss showed negative correlations with critical strain (γc ), critical stress (σc ), complex modulus (G* ), and fracture stress, but had positive correlations with phase angle (ẟ) and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and had significant correlations with mass loss at high normal force and sliding speed. This study showed that rheology and sensory data can be used to provide fundamental information on the wear behaviors of cheese and other soft materials. This article is protected by copyright. All rights reserved.

中文翻译：

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奶酪的流变、感官和磨损行为之间的关系

研究奶酪的流变学和感官行为提供了结构和质地相关的信息，有助于更好地理解奶酪的复杂磨损行为及其与奶酪工业和口腔加工行为的关系。因此，本研究的目的是确定流变学和感官特性与奶酪磨损的关系。对不同脂肪含量的奶酪进行了流变测试，包括大振幅振荡剪切 (LAOS)、不同温度 (5、15 和 25°C) 下的应变扫描以及室温 (22 ± 2°C) 下的大应变压缩（40、50、52 和 54% FDM（干物质中的脂肪）老化不同时期（15、30、45 和 60 天）。描述性感官分析用于评估奶酪的感官质地属性。总体而言，脂肪含量，测试温度和老化时间对奶酪粘弹性参数有显着影响。较高的温度、老化时间和脂肪含量导致奶酪的硬度降低和非线性粘弹性行为的程度更大。质量损失与临界应变 (γc)、临界应力 (σc)、复数模量 (G*) 和断裂应力呈负相关，但与相角 (ẟ) 和断裂应变呈正相关。感官数据表明质地属性受奶酪脂肪含量和老化时间的影响，并与高法向力和滑动速度下的质量损失显着相关。该研究表明，流变学和感官数据可用于提供有关奶酪和其他软材料磨损行为的基本信息。本文受版权保护。版权所有。和老化时间对奶酪粘弹性参数有显着影响。较高的温度、老化时间和脂肪含量导致奶酪的硬度降低和非线性粘弹性行为的程度更大。质量损失与临界应变 (γc)、临界应力 (σc)、复数模量 (G*) 和断裂应力呈负相关，但与相角 (ẟ) 和断裂应变呈正相关。感官数据表明质地属性受奶酪脂肪含量和老化时间的影响，并与高法向力和滑动速度下的质量损失显着相关。该研究表明，流变学和感官数据可用于提供有关奶酪和其他软材料磨损行为的基本信息。本文受版权保护。版权所有。和老化时间对奶酪粘弹性参数有显着影响。较高的温度、老化时间和脂肪含量导致奶酪的硬度降低和非线性粘弹性行为的程度更大。质量损失与临界应变 (γc)、临界应力 (σc)、复数模量 (G*) 和断裂应力呈负相关，但与相角 (ẟ) 和断裂应变呈正相关。感官数据表明质地属性受奶酪脂肪含量和老化时间的影响，并与高法向力和滑动速度下的质量损失显着相关。该研究表明，流变学和感官数据可用于提供有关奶酪和其他软材料磨损行为的基本信息。本文受版权保护。版权所有。