Identification of factors affecting wear behavior of semi-hard cheeses

The objective of this work was to identify factors influencing cheese wear behaviors. Wear behaviors cheeses with different fat contents (40, 50, 52, and 54 FDM) were evaluated at normal forces (0.5 0.7 N), sliding speeds (30 50 mm/s), temperatures (5, 15, 25 °C) every 15 d up 60 d. All showed highest mass loss °C compared that 5 °C, while higher penetration depth observed °C. Impact force on temperatures. Penetration greater speed in all but C54. Both increased increasing aging time. Based a box plot prediction model, between 0.07 0.12 g classified as “good sliceability”; above range denoted “poor sliceability”.