Title: Spatial variability in fundamental material parameters of Gouda cheese
Authors: Vandenberghe, Els ×
Choucharina, Svetlana
De Ketelaere, Bart
De Baerdemaeker, Josse
Claes, Johan #
Issue Date: 2014
Publisher: Applied Science Publishers
Series Title: Journal of Food Engineering vol:131 pages:50-57
Abstract: The production process and the ripening of cheese cause chemical and physical variability on a macroscopic level. This spatial variability was examined by measuring fundamental material parameters at different locations in Gouda-type cheese blocks. The verification and quantification of this variability is needed for future research on improving the processing of cheese.

Uniaxial compression tests were used to determine Young’s moduli and fracture stresses and strains. Prony series expansions were deduced from stress-relaxation tests. Also the dry matter, protein and fat content and pH of the cheese were determined. Young’s modulus and the residual Prony coefficients were significantly higher near the crust compared to the center. The fracture stress and strain were inversely proportional to young’s modulus and thus lower near the crust. The spatial variability of the fundamental parameters could mainly be explained by the dry matter variability.

Food rheology; Cheese; Heterogeneity; Fundamental parameters
ISSN: 0260-8774
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Biosystems - miscellaneous
Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Faculty of Bioscience Engineering
Bioengineering Technology TC, Technology Campus Geel
Technologiecluster Bioengineering Technologie
× corresponding author
# (joint) last author

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