Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature

  1. A. Mulet,
  2. J. Benedito,
  3. J. Bon,
  4. C. Rossello

Article first published online: 20 JUL 2006

DOI: 10.1111/j.1365-2621.1999.tb12277.x

Issue

Journal of Food Science

Journal of Food Science

Volume 64, Issue 6, pages 1038–1041, November 1999

Additional Information

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

Author Information

  1. Authors Mulet, Benedito, and Bon are affiliated with the Dept. of Food Technology, Polytechnic University of Valencia, Cno de Vera s/n, 46071 Valencia, Spain. Author Rossello is with the Dept. of chemical Engineering, Univ. of Illes Balaers, Ctra, Valldemossa km 7.5, 07071 Palma de Mallorca, Spain. Address inquiries to Dr. Antonio mullet (E-mail: amulet@tal.upv.es).

  1. This research was funded by contract ALI96-1180 from the Comision Interministerial de Ciencia y Tecnologia, Ministerio de Educacion y Ciencia, Spain.

Publication History

  1. Issue published online: 20 JUL 2006
  2. Article first published online: 20 JUL 2006
  3. Ms 0339 received 1/21/99; revised 6/15/99; accepted 7/2/99.

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Keywords:

  • Cheddar cheese;
  • DSC;
  • fat melting;
  • ultrasonic velocity

ABSTRACT

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.

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