pH spatial distribution model during ripening of Camembert cheese

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

During ripening of Camembert cheese, a soft cheese, the pH values continually change, which impacts the growth of Listeria monocytogenes. In this study, a pH distribution model suitable for the ripening phase of Camembert cheese was developed and verified. An experimental trend-based statistical model for pH using normalized time and normalized pH as variables was developed to determine the evolution of pH. The pH model showed good agreement with the mean pH measured values, i.e., the pH model was able to capture the magnitudes and trends sufficiently. The R2 values for top surface, center, inner-outer side surface, and bottom surface regions' mean measured and pH model-predicted values were 0.97, 0.95, 0.99, and 0.99, respectively.

Original languageEnglish (US)
Pages (from-to)1528-1534
Number of pages7
JournalLWT - Food Science and Technology
Volume41
Issue number8
DOIs
StatePublished - Nov 1 2008

Fingerprint

Camembert cheese
Cheeses
Cheese
Spatial distribution
ripening
spatial distribution
Listeria
soft cheeses
Listeria monocytogenes
Statistical Models
statistical models

All Science Journal Classification (ASJC) codes

  • Food Science
  • Engineering (miscellaneous)

Cite this

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title = "pH spatial distribution model during ripening of Camembert cheese",
abstract = "During ripening of Camembert cheese, a soft cheese, the pH values continually change, which impacts the growth of Listeria monocytogenes. In this study, a pH distribution model suitable for the ripening phase of Camembert cheese was developed and verified. An experimental trend-based statistical model for pH using normalized time and normalized pH as variables was developed to determine the evolution of pH. The pH model showed good agreement with the mean pH measured values, i.e., the pH model was able to capture the magnitudes and trends sufficiently. The R2 values for top surface, center, inner-outer side surface, and bottom surface regions' mean measured and pH model-predicted values were 0.97, 0.95, 0.99, and 0.99, respectively.",
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pH spatial distribution model during ripening of Camembert cheese. / Liu, S.; Puri, Virendra.

In: LWT - Food Science and Technology, Vol. 41, No. 8, 01.11.2008, p. 1528-1534.

Research output: Contribution to journalArticle

TY - JOUR

T1 - pH spatial distribution model during ripening of Camembert cheese

AU - Liu, S.

AU - Puri, Virendra

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AB - During ripening of Camembert cheese, a soft cheese, the pH values continually change, which impacts the growth of Listeria monocytogenes. In this study, a pH distribution model suitable for the ripening phase of Camembert cheese was developed and verified. An experimental trend-based statistical model for pH using normalized time and normalized pH as variables was developed to determine the evolution of pH. The pH model showed good agreement with the mean pH measured values, i.e., the pH model was able to capture the magnitudes and trends sufficiently. The R2 values for top surface, center, inner-outer side surface, and bottom surface regions' mean measured and pH model-predicted values were 0.97, 0.95, 0.99, and 0.99, respectively.

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