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Computed tomographic evaluation of gas hole formation and structural quality in Gouda‐type cheese
Author(s) -
LEE KIJA,
UEGAKI KAHO,
NISHII CHIHIRO,
NAKAMURA TADASHI,
KUBOTA AUSKA,
HIRAI TSUNAO,
YAMADA KAZUTAKA
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00751.x
Subject(s) - ripening , cheese ripening , food science , tomography , butyric acid , computed tomography , chemistry , materials science , physics , optics , radiology , medicine
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.