Changes in the force relaxation of Edam cheese during ripening
2010
Nedomova, S.,Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin
The aim of the present study was to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese. Stress-relaxation and mechanical tests under compression were performed. A significant effect of the loading rate was demonstrated. The experimental results were described in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Our results suggest that the tested cheese behave like linear viscoelastic body. The fat content has no influence on the elasticity as well as on the viscosity of the cheese during its ripening.
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