Application Studies / Cohesion of Four Types of Cheese Slices

Cohesion of Four Types of Cheese Slices

Industry:

Food

Attributes measured:

peak force

thickness

cohesion

Background

Measuring the cohesion of sliced products is difficult because they are typically soft, pliable and are tough to grip for tensile testing. This study presents a method to isolate the cohesion of sliced products. The method is illustrated by testing four Boars Head cheese varieties with a prototype TA-226IT Interlocking Tug fixture mounted on a TA.XTPlus Texture Analyzer. The varieties tested were Swiss, Provolone, Vermont Cheddar and Muenster. The rig is designed to thoroughly tear a broad cross section of a product’s cohesive bonds.

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