Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 183-192

https://doi.org/10.11118/actaun201058040183
Published online 2014-09-15

Viscoelasticity of Edam cheese during its ripening

Šárka Nedomová

Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

References

1. ANAND, A., SCANLON, M. G., 2002: Dimensional effects on the prediction of texture-related mechanical properties of foods by indentation. Transaction of the ASAE, 45 (4), 1045–1050. <https://doi.org/10.13031/2013.9918>
2. Antoniou, K. D., Petridis, D., Raphaelides, S., Ben Omar, Z., Kesteloot, R., 2000: Texture assessment of French cheeses. Journal of Food Science, 65, 168–172. <https://doi.org/10.1111/j.1365-2621.2000.tb15974.x>
3. Bachmann, H. P., Bütikofer, U., Meyer, J., 1999: Prediction of flavour and texture development in Swiss-type cheese. Lebensmittel–Wissenschaft und Technologie, 32, 284–289. <https://doi.org/10.1006/fstl.1999.0547>
4. BOURNE, M. C., 1994: Converting from empirical to rheological tests on fous – it's a matter of time. Cereal Foods World, 39 (11), 37–39.
5. Dufour, E., Mazerolles, G., Devaux, M. F., Duboz, G., Duployer, M. H., Mouhous Riou, N., 2000: Phase transition of triglycerides during semi-hard cheese ripening. International Dairy Journal, 10, 81–93. <https://doi.org/10.1016/S0958-6946(00)00025-X>
6. Fox, P. F., Law, J., McSweeney, P. L. H., Wallace, J., 1993: Biochemistry of cheese ripening (2nd ed. In: P.F. Fox (Ed.). Cheese: Chemistry, physics and microbiology. Vol. 1, pp. 389–438. London, UK: Chapman and Hall.
7. Hort, J., Grys, G., Woodman, J., 1997: The relationships between the chemical, rheological and textural properties of Cheddar cheese. Le Lait, 77, 587–600. <https://doi.org/10.1051/lait:1997542>
8. Konstance, R. P., Holsinger, V. H., 1992: Development of rheological test methods for cheese. Journal of Food Technology, 46, 105–109.
9. Noël, Y., Zannoni, M., Hunter, E. A. A., 1996: Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variants. Le Lait, 76, 243–254. <https://doi.org/10.1051/lait:1996320>
10. OZKAN, N., XIN, H., CHEN, X. D., 2002: Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Science, 67(5), 1814–1820. <https://doi.org/10.1111/j.1365-2621.2002.tb08728.x>
11. SAKAI, M., 2002: Time-dependent viscoelastic relation between load and penetration for an axisymmetric indenter. Phil. Mag. A, 82 (10), 1841–1849. <https://doi.org/10.1080/01418610208235695>
12. SNEDDON, I.N. 1965: The relation between load and penetration in the axisymmetric Boussinesq problem for a punch of arbitrary profile. International of Engineering Science, 3, 47–57. <https://doi.org/10.1016/0020-7225(65)90019-4>
13. Spangler, P. L., Jensen, L. A., Amundson, C. H., Olson, N. F., Hill, C. G., 1990: Gouda cheese made from ultrafiltrated milk: Effects of concentration factor, rennet concentration and coagulation temperature. Journal of Dairy Scien­ce, 73(6), 1420–1428. <https://doi.org/10.3168/jds.S0022-0302(90)78806-6>
14. TABOR, D., 1951: The hardness of metals. Chapter 2, Clarendon, Oxford. 163 p.
15. Watkinson, P., Boston, G., Campanella, O., Coker, C., Johnston, K., Luckman, M., White, N., 1997: Rheological properties and maturation of New Zealand Cheddar cheese. Le Lait, 77, 109–120. <https://doi.org/10.1051/lait:199717>
front cover

ISSN 1211-8516 (Print)

ISSN 2464-8310 (Online)

Current issue

Review Management System NEW Indexed in DOAJ

Archive