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Discusses the results of a preliminary study that measures through conductivity the texture of cheddar cheese during chewing. Salt release as a tool for texture investigation; Importance of texture in quality grading of cheese; Characteristics of conductivity changes among cheeses; Potential of salt release data in determining cheese texture.

Discusses the development of appropriate sensory methodology to account for mastication of cheddar cheese allowing examination of textural transformations. Consideration of relationships with descriptive analysis and force-deformation properties; Changes in profile characteristics dependent on samples.

Examines the relationships between electromyography, sensory and instrumental measures of cheddar cheese texture. Sensory and instrumental analysis; Electromyography.