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A study conducted to determine the texture of Cheddar cheese using conductivity to measure the release of salt in the mouth during chewing is given. Using this method 14 assessors who chewed the cheese were able to distinguish between the dry, coarse and the smooth, grainy cheeses. A relationship between the changes in the conductivity and the force-deformation and the composition parameters was observed. However the vegetarian cheeses were not as well defined as the other cheeses.

Free choice profiling (FCP) facilitates the study of textural alterations in hard cheese, when subjected to mastication. FCP, which collects data regarding cheese texture from consumers, employs a time-intensity methodology to analyze textural changes for a given time scale. Consumers assess cheese maturity in terms of textural characteristics.

Electromyography (EMG), quantitative descriptive parameter evaluation and Instron inconsistency measurements facilitate the segregation and identification of diverse kinds of Cheddar cheese having different textural features. The aim of these studies were to reveal the correlation between EMG variables, sensory evaluations and measurements of textural features of cheese which formed the basis of association between muscle behavior and sensory information about texture, and also between the former and textural feature measurements.