Changes in the force relaxation of Edam cheese during ripening

Abstract

NEDOMOVÁ, Š.: Changes in the force relaxation of Edam cheese during ripening. Acta univ. agric. et silvic. Mendel. Brun., 2010, LVIII, No. 5, pp. 271-280 The present study was performed to determine the infl uence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress-relaxation test. In order to obtain some more detail inside on the cheese rheological behaviour a limited number of the mechanical tests under compression has been performed. The signifi cant eff ect of the loading rate has been demonstrated. The main aim was to describe the experimental results in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Results suggest that the tested cheeses behave like linear viscoelastic body. The fat content has no infl uence on the elasticity as well the viscosity of the cheese during its ripening.