Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature |
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| Authors: | A Mulet J Benedito J Bon C Rossello |
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| Affiliation: | 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: ). |
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| 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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| Keywords: | Cheddar cheese DSC fat melting ultrasonic velocity |
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