Use of ultrasound to assess Cheddar cheese characteristics

Blocks of Cheddar cheese were matured in temperature-controlled chambers at 5 and 12 degrees C. The ultrasonic velocity increased during maturation ra nging from 1657 to 1677 m s(-1) at 12 degrees C and from 1684 to 1693 m s(- 1) at 5 degrees C. The ultrasonic velocity was related to the square root o f the deformability modulus and the slope in puncture. The increase of velo city during maturation shows the feasibility of using an ultrasonic device to non-destructively monitor Cheddar cheese maturity. Ultrasound velocity w as measured at different temperatures. The velocity decreased with increasi ng temperature, and from the slope of the first part of the temperature-vel ocity curves it was possible to non-destructively assess the moisture conte nt of different types of cheese. (C) 2000 Elsevier Science B.V. All rights reserved.