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.