Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

<div>Texture profile analysis curve of sliced cheese. The calculation of textural properties: firmness =<i> F</i> (g), springiness =<i> L</i>2/<i>L</i>1, cohesiveness =<i> A</i>4/(<i>A</i>1 +<i> A</i>2), adhesiveness =<i> A</i>3 (g·s), resilience =<i> A</i>2/<i>A</i>1, and chewiness = firmness × cohesiveness × springiness (g).</div>

Journal of Chemistry

fig1

Figure 1

Figure 1: Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature 