A series of commercial acid coagulated fresh cheeses was examined as far as their texture characteristics were concerned using instrumental and sensory methods. Instrumental tests employed were determination of Young's modulus of elasticity and lubricated squeeze flow viscosimetry. Sensory tests by trained panellists assessed mouthfeel perception of the cheeses. Two attributes were selected: in mouth thickness and smoothness. Statistical analysis of the instrumental and sensory data revealed that the attribute thickness correlated fairly well with results obtained from the determination of Young's modulus, whereas the attribute smoothness with results obtained from determination of elongational viscosity at low biaxial flow rate. It is suggested that the two tests can be employed successfully for texture assessment of acid fresh cheeses regardless of their composition and the processing conditions employed during production.

使用工具和感官方法，就其质地特性而言，对一系列商品酸凝结的新鲜奶酪进行了检查。所使用的仪器测试是杨氏弹性模量的测定和润滑挤压流动粘度法。训练有素的小组成员进行的感官测试评估了奶酪的口感。选择了两个属性：嘴巴的厚度和光滑度。对仪器和感官数据的统计分析表明，属性厚度与通过测定杨氏模量获得的结果具有很好的相关性，而属性平滑度与通过在低双轴流速下确定伸长粘度的结果具有良好的相关性。