Ultrasonic velocity in cheddar cheese as affected by temperature

Citation
A. Mulet et al., Ultrasonic velocity in cheddar cheese as affected by temperature, J FOOD SCI, 64(6), 1999, pp. 1038-1041
Citations number
27
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
64
Issue
6
Year of publication
1999
Pages
1038 - 1041
Database
ISI
SICI code
0022-1147(199911/12)64:6<1038:UVICCA>2.0.ZU;2-I
Abstract
The ultrasonic velocity in Cheddar cheese is temperature dependent. This re lationship can be used to make corrections when determining ultrasonic text ure or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 degrees C ultrasonic velocity was 1590 to 1696 mis, at 0 and 35 degr ees C, respectively. Differential Scanning Calorimetry thermograms linked t he temperature dependence of ultrasonic velocity to fat melting. Three part s are distinguished in the curve as a consequence of the fat melting and th e appearance of free oil. The most reliable temperature interval to carry o ut ultrasonic measurements in Cheddar cheese is identified as 0 to 17 degre es C.