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
Hauptverfasser:	Del Nobile, M.A., Chillo, S., Falcone, P.M., Laverse, J., Pati, S., Baiano, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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