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Influence of cheese ripening on the viscoelastic behaviour of edam cheese

Author

Listed:
  • J. Buchar

    (Mendel University of Agriculture and Forestry Department of Physics and Department of Food Technology, Brno, Czech Republic)

  • I. Kubiš

    (Mendel University of Agriculture and Forestry Department of Physics and Department of Food Technology, Brno, Czech Republic)

  • S. Gajdůšek

    (Mendel University of Agriculture and Forestry Department of Physics and Department of Food Technology, Brno, Czech Republic)

  • I. Křivánek

    (Mendel University of Agriculture and Forestry Department of Physics and Department of Food Technology, Brno, Czech Republic)

Abstract

The paper deals with the study of the effect of cheese ripening on parameters of a rheological model of cheese mechanical behaviour. The Edam cheese has been tested by the method of the Hopkinson Split Pressure Bar. The original method of the evaluation of viscoelastic properties has been used. The rheological model of the three element linear viscoelastic body, so called "standard linear solid" has been used. This model successfully describes the experimentally observed deformation behaviour of cheese specimens. The effect of the time of cheese ripening on the parameters of the rheological model has been demonstrated.

Suggested Citation

  • J. Buchar & I. Kubiš & S. Gajdůšek & I. Křivánek, 2001. "Influence of cheese ripening on the viscoelastic behaviour of edam cheese," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(1), pages 1-7.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:1:id:6566-cjfs
    DOI: 10.17221/6566-CJFS
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