Advanced search

Spatio-temporal changes of physicochemical parameters during cheese ripening

Author
Organization
Abstract
During the production process of cheese significant spatio-temporal changes in chemical and physical parameters are induced due to salt and water transfers during brining and water losses during ripening. In this research, the fundamental material parameters describing the visco-elastic behaviour of Gouda cheeses of 4, 8, 11 and 19 weeks were determined throughout the geometry of a cheese block, together with the hardness and dry matter content. Young’s modulus, fracture stress and strain and hardness were measured with uniaxial compression tests. 5 term Prony series were deduced from the results of stress-relaxation compression tests to study the visco-elastic properties. Repeated-measures ANOVA showed that the sample location in a cheese slice, and to a lesser extent the section of the cheese (the middle or the side of a block) have a significant influence on most parameters. Age has a significant effect on all parameters, except hardness and fracture strain. Ripening of the cheese causes a significant increase in dry matter content and decrease in Young’s modulus. Significant second order interactions also occur for most parameters, meaning that the age of the cheese influences the spatial gradients.

Citation

Please use this url to cite or link to this publication:

Chicago
Vandenberghe, Els, Svetlana Choucharina, Stijn Luca, Bart De Ketelaere, Josse De Baerdemaeker, and Johan Claes. 2013. “ Spatio-temporal Changes of Physicochemical Parameters During Cheese Ripening.” In InsideFood Symposium : Book of Proceedings, ed. Bart Nicolai and Laura Piazza. Leuven, Belgium: KU Leuven.
APA
Vandenberghe, E., Choucharina, S., Luca, S., De Ketelaere, B., De Baerdemaeker, J., & Claes, J. (2013). Spatio-temporal changes of physicochemical parameters during cheese ripening. In B. Nicolai & L. Piazza (Eds.), InsideFood symposium : book of proceedings. Presented at the COST FA1001 workshop: InsideFood symposium, Leuven, Belgium: KU Leuven.
Vancouver
1.
Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J. Spatio-temporal changes of physicochemical parameters during cheese ripening. In: Nicolai B, Piazza L, editors. InsideFood symposium : book of proceedings. Leuven, Belgium: KU Leuven; 2013.
MLA
Vandenberghe, Els et al. “ Spatio-temporal Changes of Physicochemical Parameters During Cheese Ripening.” InsideFood Symposium : Book of Proceedings. Ed. Bart Nicolai & Laura Piazza. Leuven, Belgium: KU Leuven, 2013. Print.
@inproceedings{8584438,
  abstract     = {During the production process of cheese significant spatio-temporal changes in chemical and physical parameters are induced due to salt and water transfers during brining and water losses during ripening. In this research, the fundamental material parameters describing the visco-elastic behaviour of Gouda cheeses of 4, 8, 11 and 19 weeks were determined throughout the geometry of a cheese block, together with the hardness and dry matter content. Young{\textquoteright}s modulus, fracture stress and strain and hardness were measured with uniaxial compression tests. 5 term Prony series were deduced from the results of stress-relaxation compression tests to study the visco-elastic properties. Repeated-measures ANOVA showed that the sample location in a cheese slice, and to a lesser extent the section of the cheese (the middle or the side of a block) have a significant influence on most parameters. Age has a significant effect on all parameters, except hardness and fracture strain. Ripening of the cheese causes a significant increase in dry matter content and decrease in Young{\textquoteright}s modulus. Significant second order interactions also occur for most parameters, meaning that the age of the cheese influences the spatial gradients.},
  author       = {Vandenberghe, Els and Choucharina, Svetlana and Luca, Stijn and De Ketelaere, Bart and De Baerdemaeker, Josse and Claes, Johan},
  booktitle    = {InsideFood symposium : book of proceedings},
  editor       = {Nicolai, Bart and Piazza, Laura},
  language     = {eng},
  location     = {Leuven, Belgium},
  pages        = {6},
  publisher    = {KU Leuven},
  title        = { Spatio-temporal changes of physicochemical parameters during cheese ripening},
  year         = {2013},
}