Texture Evaluation of Ultrafiltered Teleme Cheese

The texture of traditional and ultrafiltered (UF) teleme cheeses was evaluated using instrumental and sensory texture profile analysis. The UF teleme was made from unheated or heat treated (75°C for 5 minutes) UF milk concentrate. Samples were tested after 2 and 4 mo ripening. Instron variables did not discriminate between the three teleme types but sensory attributes, assessed by a panel discriminated the samples. Weak correlations were obtained between sensory and mechanical variables. Redundancy ordination analysis indicated that textural behavior of each type teleme cheese was characterized by different attributes. Sensory springiness or brittleness, lumpiness and fat content characterized the majority of traditional teleme samples whereas adhesiveness, pH, water soluble and noncasein nitrogen characterized the heat‐treated UF samples.