Micro-computed tomography shows silent bubbles in squeaky mozzarella

Abstract The sound of food is influence on how its flavour perceived. Although rarely studied in psychoacoustics, cheese may have a resonating internal structure the audible spectrum. It has been speculated that this or small bubbles are formed as result fermentation responsible for creating acoustic responses. purpose study was to design mechanical methodology create acoustics from samples and quantify bubble presence sample. One hundred two mozzarella with 1.5±0.4-cm 3 volumes were subjected shear wetted steel blade, whilst orthogonal force, blade acceleration, response continuously monitored. In addition, micro-computed tomography performed. found under our measurement conditions, forced squeak 10% experiments, at fundamental frequencies up 2 kHz, which indicates come porous structure, rather than bubbles. showed density 51 cm −3 . This low account absence high-frequency component spectra analysed. Our results confirm squeaky mozzarella, but these generate much higher those recorded.