Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses

The relationship between the quality attributes and ultrasound parameters of Protected Designation Origin (PDO) soft-bodied cheeses from “Torta del Casar” “Queso de la Serena” was studied. Cheese samples were taken six different dairy industries (three for each PDO) in two seasons. Ultrasound related to velocity, attenuation frequency calculated correlated with physico-chemical, microbiological, rheological sensorial properties cheeses. Several ultrasonic showed a high correlation changes textural this product, which partially associated microbial activity. Among these, stand out negative descriptor “firmness” bulk modulus (κ). predictive models achieved by multivariate linear regression method (MLR) highest coefficients firmness texture compression analysis (TCA) sensory “intensity”, including as explanatory variables both models, fast Fourier transform (FFT) frequencies parameters. This work highlights on-line capability non-destructive assessment traditional heterogeneous soft cheese based on potential several secondary