选用自制的切达干酪作为试验样品，将干酪以每袋0.2 kg真空包装，并在2℃~4℃条件下保藏成熟1个月，期间分析了干酪的结构属性。仪器分析结果显示，硬度、黏着性、黏牙性在成熟期间变化显著。感官分析结果显示，随着干酪的成熟，最终手压硬度、第一口硬度增强，而第一口断裂度下降。同时，感官评定指标手压硬度Y1、手压回复率Y3、第一口硬度Y4、咀嚼胶黏性Y8、咀嚼滑腻感Y9与仪器测定参数呈极显著相关（P<0.01），仪器参数可以代替这五个感官评定参数。%Instrumental and sensorial methods of texture profile analysis (TPA)were used to describe textural properties of Cheddar cheese,Cheddar cheese produced by our research team were stored with ripening in Vacuum bags (0.2 kg each)at 2℃-4℃for 1 months,and textural changes of Cheddar cheese samples were determined during storage. Results of instrumental analysis showed that aging made cheese samples hardness , adhesiveness and gumminess change significantly. Results of sensory analysis showed ,that aging made cheese samples more hand firmness,Mouth-first bite Firmness and less Mouth-first bite fracture ability at the end of the ripening than other days. At the same time,correlations were significant at the 0.01 level between sensory attributes including the hand firmnessY1,hand rate of recovery Y3,first -bite firmness Y4,chew down adhesiveness Y8,chow down smoothness Y9 and instrumental parameters. As a result,Instrumental parameters can instead of the five sensory evaluation parameter.
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