This research was funded by contract ALI96-1180 from the Comision Interministerial de Ciencia y Tecnologia, Ministerio de Educacion y Ciencia, Spain.
Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 6, pages 1038–1041, November 1999
How to Cite
Mulet, A., Benedito, J., Bon, J. and Rossello, C. (1999), Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature. Journal of Food Science, 64: 1038–1041. doi: 10.1111/j.1365-2621.1999.tb12277.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms 0339 received 1/21/99; revised 6/15/99; accepted 7/2/99.
- Cheddar cheese;
- fat melting;
- ultrasonic velocity
The ultrasonic velocity in Cheddar cheese is temperature dependent. This relationship can be used to make corrections when determining ultrasonic texture or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 °C ultrasonic velocity was 1590 to 1696 m/s, at 0 and 35 °C, respectively. Differential Scanning Calorimetry thermograms linked the temperature dependence of ultrasonic velocity to fat melting. Three parts are distinguished in the curve as a consequence of the fat melting and the appearance of free oil. The most reliable temperature interval to carry out ultrasonic measurements in Cheddar cheese is identified as 0 to 17 °C.