Influence of cheese ripening on the viscoelastic behaviour of edam cheese

Abstract

The rheological properties of cheeses are significantly connected with their final quality (KFOURY et al. 1989). Like most of solid biological materials cheeses exhibit the viscoelastic behaviour. This means that their behaviour under some mechanical loading consists of solid (elastic) and fluid (viscous) behaviour. The viscoelastic materials are those in which the relationship between stress and strain depends on time. There are many models of the viscoelastic behaviour of materials, see e.g. LAKES (1999) for a review. The choice of a viscoelastic model and the evaluation of its parameters is based on the use of some phenomena which occur in viscoelastic materials. The main phenomena are: -Creep -if the stress is held constant, the strain increases with time; -Relaxation -the stress decreases with time at constant strain; -The effective stiffness depends on the rate of load application; -If cyclic loading is applied, hysteresis occurs; -Acoustic waves experience damping; -Rebound of an object following an impact is less than 100%; and many others (LAKES 1999).

Influence of Starter Culture to Sensory Quality of Edam Cheese During Ripening

“…The intensity of proteolysis depends on many factors, notably the maturation time (Sousa et al, 2001). Many authorial works, such as Yates and Drake (2007), have been evaluating sensory changes resulting from the maturation of Edam cheese (Bertola, 2000;Foegeding et al, 2003;Buchar et al, 2013). Gonzales-Vias et al (2001) report that there are correlations between the mechanical and sensory properties of cheeses.…”