Influence of cheese ripening on the viscoelastic behaviour of edam cheese
Buchar J., Kubiš I., Gajdůšek S., Křivánek I.:https://doi.org/10.17221/6566-CJFSCitation:Buchar J., Kubiš I., Gajdůšek S., Křivánek I.: (2001): Influence of cheese ripening on the viscoelastic behaviour of edam cheese. Czech J. Food Sci., 19: 1-7.
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.Keywords:
Edam cheese; ripening; standard model; model parameters; sensory evaluation