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

Kija Lee; Kaho Uegaki; Chihiro Nishii; Tadashi Nakamura; Auska Kubota; Tsunao Hirai; Kazutaka Yamada

doi:10.1111/j.1471-0307.2011.00751.x

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

Kija Lee, Kaho Uegaki, Chihiro Nishii, Tadashi Nakamura, Auska Kubota, Tsunao Hirai, Kazutaka Yamada

Department of Veterinary Medicine

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

Abstract

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 2weeks for 16weeks 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.

Original language	English
Pages (from-to)	232-236
Number of pages	5
Journal	International Journal of Dairy Technology
Volume	65
Issue number	2
DOIs	https://doi.org/10.1111/j.1471-0307.2011.00751.x
State	Published - May 2012

Keywords

Cheese
Computed tomography
Gas hole
Ripening condition
Structural features

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10.1111/j.1471-0307.2011.00751.x

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abstract = "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 2weeks for 16weeks 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.",

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AU - Nishii, Chihiro

AU - Nakamura, Tadashi

AU - Kubota, Auska

AU - Hirai, Tsunao

AU - Yamada, Kazutaka

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N2 - 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 2weeks for 16weeks 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.

AB - 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 2weeks for 16weeks 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.

KW - Cheese

KW - Computed tomography

KW - Gas hole

KW - Ripening condition

KW - Structural features

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

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Keywords

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