2.5. Texture profile analysis
Instrumental texture profile analysis (TPA) of cheeses, control
and with SPC, was performed on a TAXT 2 i Texture Ana lyzer (Stable
Micro Systems) using a load cell of 25 kg and a disc-shaped probe
(45 mm of diameter). Testing was carried out after the samples had
been equilibrated to a standard temperature of 12 1 C. Two
consecutive compressions performed automatically at a test speed
of 0.5 mm s1 and compression ratio of 30%. The waiting time
between one cycle and another was set at 5 s. From the force curve
versus time, the following mechanical properties were determined
(Kealy, 2006): hardness (N), adhesiveness (N), springiness, cohesiveness
and resilience.