Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese

Computed tomography (CT) was performed on Gouda‐type cheese during ripening to evaluate gas hole formation and structural quality. The cheese was exposed to different ripening conditions, including variations in ripening temperature and concentration of butyric acid bacteria. Computed tomography ima...

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Bibliographic Details
Published in:International journal of dairy technology 2012-05, Vol.65 (2), p.232-236
Main Authors: LEE, KIJA, UEGAKI, KAHO, NISHII, CHIHIRO, NAKAMURA, TADASHI, KUBOTA, AUSKA, HIRAI, TSUNAO, YAMADA, KAZUTAKA
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Blowholes
Cheese
Cheese industry
Computation
Computed tomography
Fermentation
Food industries
Fundamental and applied biological sciences. Psychology
Gas hole
Gases
Milk and cheese industries. Ice creams
Monitoring
Ripening
Ripening condition
Structural features
Studies
Tomography
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Summary:Computed tomography (CT) was performed on Gouda‐type cheese during ripening to evaluate gas hole formation and structural quality. The cheese was exposed to different ripening conditions, including variations in ripening temperature and concentration of butyric acid bacteria. Computed tomography images were obtained every 2 weeks for 16 weeks to assess the volume, shape and location of gas holes. The results demonstrate that CT makes the nondestructive monitoring of cheese gas hole formation and evaluation of the structural features of cheese possible throughout the ripening period.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2011.00751.x