The mathematical modelling of cheese ripening
Sweatman, Winston L., Psaltis, Steven, Dargaville, Steven, Fitt, Alistair, Gibb, Tony, Lawson, Brodie, & Marion, Kaye (2013) The mathematical modelling of cheese ripening. The ANZIAM Journal, 55, M1-M38.
A mathematical model is developed for the ripening of cheese. Such models may assist predicting final cheese quality using measured initial composition. The main constituent chemical reactions are described with ordinary differential equations. Numerical solutions to the model equations are found using Matlab. Unknown parameter values have been fitted using experimental data available in the literature. The results from the numerical fitting are in good agreement with the data. Statistical analysis is performed on near infrared data provided to the MISG. However, due to the inhomogeneity and limited nature of the data, not many conclusions can be drawn from the analysis. A simple model of the potential changes in acidity of cheese is also considered. The results from this model are consistent with cheese manufacturing knowledge, in that the pH of cheddar cheese does not significantly change during ripening.
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|Item Type:||Journal Article|
|Additional Information:||Proceedings of 2013 Conference of Mathematics in Industry Study Group.|
|Divisions:||Current > Schools > School of Mathematical Sciences
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2014 Australian Mathematical Society|
|Deposited On:||30 Mar 2015 03:58|
|Last Modified:||04 Apr 2015 23:42|
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