Ultrasonic velocity in cheddar cheese as affected by temperature

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.