Spatial variability in fundamental material parameters of Gouda cheese

Uniaxial compression tests were used to determine Young's moduli and fracture stresses and strains. Prony series expansions were deduced from stress-relaxation tests. Also the dry matter, protein and fat content and pH of the cheese were determined. Young's modulus and the residual Prony coefficients were significantly higher near the crust compared to the center. The fracture stress and strain were inversely proportional to young's modulus and thus lower near the crust. The spatial variability of the fundamental parameters could mainly be explained by the dry matter variability.