Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese

• Variability of fundamental parameters of Gouda during ripening are examined.
• Spatio-temporal gradients existed for Young’s modulus and Prony coefficient G∞.
• Fracture stress was mainly influenced by the age of the cheese.
• For the fracture strain only a spatial gradient existed.
• The interplay between water content and proteolysis explains most findings.

In this research the spatio-temporal variability of the dry matter content and the fundamental parameters defining the material behaviour of Gouda cheese is described and quantified.Spatio-temporal gradients existed for dry matter, for Young’s modulus and for the residual Prony coefficient G∞. The gradients in Young’s modulus and their changes during ripening were caused by the interplay between water and salt diffusion, water evaporation and proteolysis during ripening. The spatial distribution of G∞ was similar to that of Young’s modulus. The effect of ripening on G∞ though was more complex and indicated that other factors than dry matter and proteolysis have an influence on G∞. Fracture stress was mainly influenced by the age of the cheese. The effect of ripening however did vary within a cheese block. Only a spatial gradient existed for the fracture strain.