Textural changes of Canestrello Pugliese cheese measured during storage
The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14 °C and 80% relative humidity and analyzed at 0, 15, 30, 45, 60, 95, and 120 days to d...
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| Veröffentlicht in: | Journal of food engineering 2007-12, Vol.83 (4), p.621-628 |
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| container_title | Journal of food engineering |
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| creator | Del Nobile, M.A. Chillo, S. Falcone, P.M. Laverse, J. Pati, S. Baiano, A. |
| description | The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14
°C and 80% relative humidity and analyzed at 0, 15, 30, 45, 60, 95, and 120 days to determine the moisture content, water activity (
A
w), pH values and some fundamental-mechanical and dynamic-mechanical properties such as the elastic modulus (
E
c), storage modulus (
G′), loss modulus (
G″) and relaxation times distribution curve. Significant differences in the moisture content,
A
w, pH and the elastic modulus were observed for the inside and outside portions of the investigated cheese. In particular, for the first 60 days of ripening the elastic modulus of the outer region was higher than that of the inner region. As the ripening process approached the end of the fourth month the contrary was true. Moreover, results show that, above all the pH and
A
w play a major role in determining the mechanical properties of the Canestrello Pugliese cheese during ripening. |
| doi_str_mv | 10.1016/j.jfoodeng.2007.04.026 |
| format | Article |
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°C and 80% relative humidity and analyzed at 0, 15, 30, 45, 60, 95, and 120 days to determine the moisture content, water activity (
A
w), pH values and some fundamental-mechanical and dynamic-mechanical properties such as the elastic modulus (
E
c), storage modulus (
G′), loss modulus (
G″) and relaxation times distribution curve. Significant differences in the moisture content,
A
w, pH and the elastic modulus were observed for the inside and outside portions of the investigated cheese. In particular, for the first 60 days of ripening the elastic modulus of the outer region was higher than that of the inner region. As the ripening process approached the end of the fourth month the contrary was true. Moreover, results show that, above all the pH and
A
w play a major role in determining the mechanical properties of the Canestrello Pugliese cheese during ripening.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2007.04.026</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Accounting ; Biological and medical sciences ; Cheese ; cheese ripening ; cheeses ; dynamic models ; dynamic testing ; Dynamic-mechanical analysis ; Elastic modulus ; Food engineering ; Food industries ; food storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; Loss modulus ; mechanical properties ; Milk and cheese industries. Ice creams ; Modulus of elasticity ; Moisture content ; relative humidity ; Ripening ; storage modulus ; storage time ; stress relaxation ; Textural changes ; texture ; Uniaxial compression tests ; water activity ; water content</subject><ispartof>Journal of food engineering, 2007-12, Vol.83 (4), p.621-628</ispartof><rights>2007 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-60e8f509d989fa6d178bcaed897b416d278b4e2051067c311c98646be9ebe8393</citedby><cites>FETCH-LOGICAL-c398t-60e8f509d989fa6d178bcaed897b416d278b4e2051067c311c98646be9ebe8393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2007.04.026$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23741013$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Del Nobile, M.A.</creatorcontrib><creatorcontrib>Chillo, S.</creatorcontrib><creatorcontrib>Falcone, P.M.</creatorcontrib><creatorcontrib>Laverse, J.</creatorcontrib><creatorcontrib>Pati, S.</creatorcontrib><creatorcontrib>Baiano, A.</creatorcontrib><title>Textural changes of Canestrello Pugliese cheese measured during storage</title><title>Journal of food engineering</title><description>The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14
°C and 80% relative humidity and analyzed at 0, 15, 30, 45, 60, 95, and 120 days to determine the moisture content, water activity (
A
w), pH values and some fundamental-mechanical and dynamic-mechanical properties such as the elastic modulus (
E
c), storage modulus (
G′), loss modulus (
G″) and relaxation times distribution curve. Significant differences in the moisture content,
A
w, pH and the elastic modulus were observed for the inside and outside portions of the investigated cheese. In particular, for the first 60 days of ripening the elastic modulus of the outer region was higher than that of the inner region. As the ripening process approached the end of the fourth month the contrary was true. Moreover, results show that, above all the pH and
A
w play a major role in determining the mechanical properties of the Canestrello Pugliese cheese during ripening.</description><subject>Accounting</subject><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>dynamic models</subject><subject>dynamic testing</subject><subject>Dynamic-mechanical analysis</subject><subject>Elastic modulus</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Loss modulus</subject><subject>mechanical properties</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Modulus of elasticity</subject><subject>Moisture content</subject><subject>relative humidity</subject><subject>Ripening</subject><subject>storage modulus</subject><subject>storage time</subject><subject>stress relaxation</subject><subject>Textural changes</subject><subject>texture</subject><subject>Uniaxial compression tests</subject><subject>water activity</subject><subject>water content</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkF1r2zAUhkVpoWm6v9D5puzK3pHs6OOuJWzZILDBkmuhSMeugmNlkj3afz-FpLvd1UE6zyu9PIQ8UKgoUP55X-3bEBwOXcUARAVNBYxfkRmVoi4XQsA1meUbKKUQzS25S2kPAAtgbEZWG3wdp2j6wr6YocNUhLZYmgHTGLHvQ_Fz6nqPCfMeT-OAJk0RXeGm6IeuSGOIpsN7ctOaPuGHy5yT7dcvm-W3cv1j9X35vC5treRYckDZLkA5JVVruKNC7qxBJ5XYNZQ7ls8NMlhQ4MLWlFolecN3qHCHslb1nHw6v3uM4feUW-qDTzY3zZXDlLRUnAoOVGaSn0kbQ0oRW32M_mDim6agT-L0Xr-L0ydxGhqdNeXg4-ULk6zp22gG69O_NKtFk-N15j6eudYEbbqYme0vljcAkqpaskw8nQnMRv54jDpZj4NF5yPaUbvg_1fmLwEfkHQ</recordid><startdate>20071201</startdate><enddate>20071201</enddate><creator>Del Nobile, M.A.</creator><creator>Chillo, S.</creator><creator>Falcone, P.M.</creator><creator>Laverse, J.</creator><creator>Pati, S.</creator><creator>Baiano, A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20071201</creationdate><title>Textural changes of Canestrello Pugliese cheese measured during storage</title><author>Del Nobile, M.A. ; Chillo, S. ; Falcone, P.M. ; Laverse, J. ; Pati, S. ; Baiano, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-60e8f509d989fa6d178bcaed897b416d278b4e2051067c311c98646be9ebe8393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Accounting</topic><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>dynamic models</topic><topic>dynamic testing</topic><topic>Dynamic-mechanical analysis</topic><topic>Elastic modulus</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Loss modulus</topic><topic>mechanical properties</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Modulus of elasticity</topic><topic>Moisture content</topic><topic>relative humidity</topic><topic>Ripening</topic><topic>storage modulus</topic><topic>storage time</topic><topic>stress relaxation</topic><topic>Textural changes</topic><topic>texture</topic><topic>Uniaxial compression tests</topic><topic>water activity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Del Nobile, M.A.</creatorcontrib><creatorcontrib>Chillo, S.</creatorcontrib><creatorcontrib>Falcone, P.M.</creatorcontrib><creatorcontrib>Laverse, J.</creatorcontrib><creatorcontrib>Pati, S.</creatorcontrib><creatorcontrib>Baiano, A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Del Nobile, M.A.</au><au>Chillo, S.</au><au>Falcone, P.M.</au><au>Laverse, J.</au><au>Pati, S.</au><au>Baiano, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Textural changes of Canestrello Pugliese cheese measured during storage</atitle><jtitle>Journal of food engineering</jtitle><date>2007-12-01</date><risdate>2007</risdate><volume>83</volume><issue>4</issue><spage>621</spage><epage>628</epage><pages>621-628</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14
°C and 80% relative humidity and analyzed at 0, 15, 30, 45, 60, 95, and 120 days to determine the moisture content, water activity (
A
w), pH values and some fundamental-mechanical and dynamic-mechanical properties such as the elastic modulus (
E
c), storage modulus (
G′), loss modulus (
G″) and relaxation times distribution curve. Significant differences in the moisture content,
A
w, pH and the elastic modulus were observed for the inside and outside portions of the investigated cheese. In particular, for the first 60 days of ripening the elastic modulus of the outer region was higher than that of the inner region. As the ripening process approached the end of the fourth month the contrary was true. Moreover, results show that, above all the pH and
A
w play a major role in determining the mechanical properties of the Canestrello Pugliese cheese during ripening.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2007.04.026</doi><tpages>8</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Accounting Biological and medical sciences Cheese cheese ripening cheeses dynamic models dynamic testing Dynamic-mechanical analysis Elastic modulus Food engineering Food industries food storage Fundamental and applied biological sciences. Psychology General aspects Loss modulus mechanical properties Milk and cheese industries. Ice creams Modulus of elasticity Moisture content relative humidity Ripening storage modulus storage time stress relaxation Textural changes texture Uniaxial compression tests water activity water content |
| title | Textural changes of Canestrello Pugliese cheese measured during storage |
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