A study of the influence of ageing on the mechanical properties of Cheddar cheese

Charalambides, M.N.; Williams, J. G.; Chakrabarti, S.

doi:10.1007/bf00360694

Cited by 58 publications

(15 citation statements)

References 17 publications

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“…Proteolysis was probably responsible for the weakening of the continuous protein matrix so that there was a reduction ( P < 0.05) in fracture stress and strain values during the 20‐week maturation. Charalambides et al . (1995) reported a decrease in fracture ‘toughness’ of Monterey Jack, and in mild and sharp Cheddar cheeses during 6 months of ripening.…”

Section: Resultsmentioning

confidence: 99%

Texture and microflora of vallagret cheese during maturation

Aryana

Haque

2005

Int J of Dairy Tech

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Vallagret is a unique Jarlsberg‐like cheese that combines characteristics of Cheddar and Swiss cheeses. The objectives of this study were to elucidate the stress and strain behaviour of young (1 week) and mature (20 weeks) vallagret cheese and to enumerate the microflora of young and matured cheeses. The large deformation properties of vallagret cheese were determined using an Instron universal testing machine. Lactococci were enumerated using M17 agar. Lactobacilli and Leuconostoc mesenteroides ssp. cremoris were enumerated on Lactobacillus selective (LBS) agar while the aerobic microorganisms were enumerated using plate count agar. Fracture stress decreased significantly from 0.52 MPa in young cheese to 0.11 MPa in the matured samples and fracture strain decreased significantly from 87% in young cheese to 41% in matured cheese. Aerobic microorganisms and lactococci decreased on maturation while the numbers of lactobacilli and Leuconostoc mesenteroides ssp. cremoris increased over the 20‐week maturation period. Maturation affected the microbial counts of vallagret cheese. On maturation, vallagret cheese became softer and had lowered resistance to fracture.

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Section: Resultsmentioning

confidence: 99%

Texture and microflora of vallagret cheese during maturation

Aryana

Haque

2005

Int J of Dairy Tech

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“…35 N/m to 110 N/m (Lee et al, 1982), but for very soft wet clay it is small, and is around 1 N/m (Costa, 2010). The fracture energy of potato starch falls in the range 1-10 N/m (Charalambides et al, 1995), and that of quartz is about 0 . 8 N/m (Parks, 1984).…”

Section: Interpretation Of Fracture Patterns Of Clay Potato Starch Amentioning

confidence: 97%

Salient factors controlling desiccation cracking of clay in laboratory experiments

Costa¹,

Kodikara²,

Shannon³

2013

Géotechnique

170

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This paper elucidates some of the controlling factors governing soil desiccation. The desiccation tests were conducted on three materials -clay, potato starch and milled quartz sand -all three featuring similar fracture energy. Two controlling factors were identified in desiccation cracking, regardless of the material. The first is the tensile stress and strain energy development within the material when the material is restrained against shrinkage. The distribution of the tensile stress will depend on the boundary conditions and material stiffness, and will dictate where cracks are likely to originate. The second factor is that the exact positions of crack initiations will be controlled by the flaws and/or pores within the material. For materials such as clay, with very fine particles, the cracking mechanism is governed by flaws, since the desaturation of fine pores would require very high suction stress, and this requirement leads to sequential cracking and orthogonal crack patterns. If the material has particles giving relatively large and uniform pore sizes with high moisture diffusivity leading to high shrinkage energy prior to cracking, then the fracture energy balance indicates that cracking can occur in near hexagonal patterns with 1208 crack initiations, which occur predominantly simultaneously. However, even for materials with lower moisture diffusivity, such as for clay, high desiccation rates can give rise to an 'effective layer' over which high suctions and strain energy develop, leading to almost simultaneous dense cracking.

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“…DL is the displacement recorded. Charalambides, Williams, and Chakrabarti (1995) similarly assumed constant volume during cheddar cheese testing and stated that this assumption was fairly accurate for cheese. Rohm, Jaros, and deHaan (1997) experimentally demonstrated volume constancy during compression testing of Gouda cheese.…”

Section: Data Analysis and Image Acquisitionmentioning

confidence: 97%

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

Bast

Sharma

Easton

et al. 2015

International Dairy Journal

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a b s t r a c tWe explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy, though confocal microscopy showed good structure alignment at a microscale. Deliberately elongated mozzarella cheese showed strong anisotropy with tensile strength in the elongation or fibre direction~3.5Â that perpendicular to the fibres. Temperature of elongation had a marked impact on anisotropy with maximum anisotropy after elongation at 70 C. We suggest the disagreement on anisotropy in the literature is related to the method of packing the mozzarella cheese into a block after the stretching stage of manufacture. Tensile stress/strain curves in the fibre direction showed marked strain hardening with modulus just before fracture~2.1Â that of the initial sample, but no strain hardening was found perpendicular to the fibre direction.

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A study of the influence of ageing on the mechanical properties of Cheddar cheese

Cited by 58 publications

References 17 publications

Texture and microflora of vallagret cheese during maturation

Texture and microflora of vallagret cheese during maturation

Salient factors controlling desiccation cracking of clay in laboratory experiments

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

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