HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Interpretive Summary Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Benedito, J. Articles by Mulet, A. Search for Related Content PubMed PubMed Citation Articles by Benedito, J. Articles by Mulet, A.

Use of the Acoustic Impulse-Response Technique for the Nondestructive Assessment of Manchego Cheese Texture

Department of Food Technology, Polytechnic University of Valencia, Camino de Vera, 46022 Valencia, Spain

¹ Corresponding author: jjbenedi{at}tal.upv.es

Manchego cheese pieces were hit with an impact probe and the acoustic response was recorded, analyzed, and used to assess the textural characteristics of the cheese pieces. The textural parameters measured by traditional instrumental methods increased during ripening, although the pattern of the increase was different for different batches. For the 2 acoustic impact probes used in this study, a change in the frequency spectrum took place as cheese matured, increasing higher frequencies and the energy content. Multiple linear regression (MLR) and partial least square regression (PLSR), considering the acoustical variables extracted from the spectrum, allowed for a good estimation of cheese texture. The textural characteristics of the cheese surface and in particular the maximum force in compression experiments (R² > 0.937 for MLR and R² > 0.852 for PLSR) were accurately predicted by the acoustic method; however, the texture of the central layers of the cheese are poorly assessed (R² < 0.720). The results obtained show the feasibility of using acoustic systems to assess Manchego cheese texture, aiding its classification.

Key Words: Manchego cheese • texture • acoustic • impact

This article has been cited by other articles:

				J. J. Eskelinen, A. P. Alavuotunki, E. Haeggstrom, and T. Alatossava Preliminary Study of Ultrasonic Structural Quality Control of Swiss-Type Cheese J Dairy Sci, September 1, 2007; 90(9): 4071 - 4077. [Abstract] [Full Text] [PDF]