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

Autor:	Kazutaka Yamada, Kaho Uegaki, Auska Kubota, Tadashi Nakamura, Chihiro Nishii, Ki-Ja Lee, Tsunao Hirai
Rok vydání:	2012
Předmět:	Materials science Volume (thermodynamics) medicine.diagnostic_test Process Chemistry and Technology medicine Mineralogy Bioengineering Ripening Computed tomography Food Science Computed tomographic
Zdroj:	International Journal of Dairy Technology. 65:232-236
ISSN:	1364-727X
DOI:	10.1111/j.1471-0307.2011.00751.x
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fbbee3c6ebf4d699d961e867889a9b4a https://doi.org/10.1111/j.1471-0307.2011.00751.x Zobrazit plný text záznamu Plný text ve formátu PDF