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Cheese: Structure, Rheology and Texture

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Fundamentals of Cheese Science

Summary

The rheology of cheese characterizes its deformation behaviour when subjected to stress or strain. Based on stress/strain behaviour, materials may be generally classified as ideal elastic solids, ideal viscous (Newtonian) liquids, or viscoelastic. Cheeses, like most other solid- and semi-solid foods that contain moisture and solids such as protein, fat and/or carbohydrate, exhibit the characteristics of both an elastic solid and a viscous fluid, and are thus termed viscoelastic. The rheological behaviour of cheese can be measured by an array of tests. Some tests, for example creep and low strain oscillation rheometry, involve application of a low strain (e.g., <0.05) within the linear viscoelastic range, the region where stress in the sample is directly proportional to the applied strain and the sample, like an elastic solid, recovers fully from the deformation on removal of the strain (at least after short time scales). Low strain rheology tests give information on fundamental intrinsic rheological quantities such as storage modulus, G′, and elastic creep compliance. These tests are useful also for characterizing the viscoelasticity of cheese, in terms of how close it behaves to a solid or a liquid. In other tests such as large strain compression, large strain torsion and cutting tests, the cheese is subjected to a large strain (e.g. ≫0.5) outside the viscoelastic range. The strains applied in these tests simulate more closely those applied during consumption and commercial size-reduction operations, which include portioning/cutting, shredding or grinding of cheese. Large strain deformation provides information on the fracture properties of the cheese, including the stress required to fracture, the strain at fracture, and the stress required to achieve a given degree of deformation, such as compression.

Cheese texture is a composite sensory attribute resulting from a combination of physical properties that are perceived by the senses of touch (tactile texture), sight (visual texture) and hearing (oral texture) during consumption. The tactile texture component comprises mechanical properties of the cheese that characterize the response of the cheese to the stresses applied during consumption (e.g., cutting with the incisors, compression between the molars, shearing between tongue and cheeks). Texture profile analysis (TPA) measures the response of cheese to large strain compression (e.g. to ~70 % of original height of cheese sample) in two consecutive compressions, referred to as bites. TPA, therefore, simulates the repeated compression of a piece of cheese during mastication and chewing, which involves several compressions between the molar teeth. The stress/time profile generated during the double compression enables the determination of an array of mechanical properties such as hardness, cohesiveness, adhesiveness, chewiness and gumminess which correspond to the sensory parameters of the same name.

The rheology and texture of cheese are controlled by its macrostructure, microstructure, composition and internal environment (e.g., pH, temperature). The primary structural component controlling the deformation of cheese for a given stress is the protein network, with the concentration of protein and degree of protein hydrolysis and hydration being critical.

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  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox & Paul L. H. McSweeney

  2. Teagasc Food Research Centre, Fermoy, Cork, Ireland

    Timothy P. Guinee & Timothy M. Cogan

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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Cheese: Structure, Rheology and Texture. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_14

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