ASPECTS REGARDING THE BEHAVIOR OF MOLD CHEESE AT PENETRATION WITH CONES AND NEEDLES, AT MATURATION

作     者：Pana, Gratiela-Florinela Voicu, Gheorghe Ipate, George Tudor, Paula Stefan, Elena-Madalina Begea, Mihaela 

作者机构：Dept. of Biotechnical Systems National University of Science and Technology POLITEHNICA Bucharest Romania National University of Science and Technology POLITEHNICA Bucharest Romania 

出 版 物：《UPB Scientific Bulletin, Series D: Mechanical Engineering》 (UPB Sci Bull Ser D)

年 卷 期：2024年第86卷第4期

页      面：289-304页

核心收录：

主　　题：Needles 

摘      要：The purpose of this study is to conduct a detailed investigation into the characteristics of moldy cheeses, aiming for a deeper understanding of the maturation process, the evolution of texture, and their physical properties. The penetration behavior of the Roquefort, Gorgonzola, Brie and Camembert cheeses is studied using both cone and needle methods, determining the depth of penetration at various points across the diameter of the circle circumscribed around samples of different geometrical shapes. The variation of shear tangential tension of these cheeses is determined in relation to the penetration depth, and the logarithmic-type variation law is verified for the relationship between these characteristic quantities. © 2024, Politechnica University of Bucharest. All rights reserved.