Cheese maturity assessment using ultrasonics

The relationship between Mahon cheese maturity and ultrasonic velocity was examined, Moisture and textural properties were used as maturity indicators . The ultrasonic velocity of the cheese varied between 1630 and 1740 m/s, i ncreasing with the curing time mainly because of loss of water, which also produced an increase of the textural. properties. Because of the nature of low-intensity ultrasonics, velocity was better related to those textural pa rameters that involved small displacements. Ultrasonic velocity decreased w ith increasing temperature because of the negative temperature coefficient of the ultrasonic velocity of fat and the melting of fat. These results hig hlight the potential use of ultrasonic velocity measurements to rapidly and nondestructively assess cheese maturity.