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Wiley InterScience | |||||||||||||||||||
  Journal of Food ScienceVolume 64 Issue 6, Pages 1038 - 1041 Published Online: 20 Jul 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 62K) | Related Articles | Citation Tracking  Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature This research was funded by contract ALI96-1180 from the Comision Interministerial de Ciencia y Tecnologia, Ministerio de Educacion y Ciencia, Spain. Copyright 1999 by the Institute of Food Technologists KEYWORDS Cheddar cheese • DSC • fat melting • ultrasonic velocity 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. Ms 0339 received 1/21/99; revised 6/15/99; accepted 7/2/99. | 
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