SpringerLink
Log in

A Mathematical Model of the Ripening of Cheddar Cheese

  • Conference paper
  • First Online:
Progress in Industrial Mathematics at ECMI 2014 (ECMI 2014)

Part of the book series: Mathematics in Industry ((TECMI,volume 22))

Included in the following conference series:

  • 1169 Accesses

Abstract

Cheddar cheese undergoes a number of biochemical changes during ripening. These processes were modelled with differential equations in a project at MISG2013 (the 2013 mathematics-in-industry study group) at Queensland University of Technology, Australia. Models could aid in the prediction of cheese quality from initial measurements. The model is presented and the effect of small changes in initial conditions is explored.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  1. Kim, J.K., Starzak, K., Preckshot, G.W., Marshall, R., Bajpai, R.K.: Critical reactions in ripening of cheeses - a kinetic analysis. Appl. Biochem. Biotechnol. 45, pp. 51–68 (1994)

    Article  Google Scholar 

  2. Marsili, R.: Monitoring chemical changes in cheddar cheese during ageing by high performance liquid chromatography and gas chromatography techniques. J. Dairy Sci. 68, 3155–3161 (1985)

    Article  Google Scholar 

  3. Singh, T.K., Drake, M.A., Cadwallader, K.R.: Flavor of cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2, 166–189 (2003)

    Article  Google Scholar 

  4. Sweatman, W.L., Psaltis, S., Dargaville, S., Fitt, A., Gibb, T., Lawson, B., Marion, K.: The mathematical modelling of cheese ripening. ANZIAM J. 55, M1–M38 (2014)

    Article  Google Scholar 

Download references

Acknowledgements

We are grateful to Fonterra Cooperative Group for providing this project for MISG2013 and to the Industry representative Joanne Simpson for her valuable input. We thank the director for the MISG Troy Farrell and his team for the hospitality at QUT. We also acknowledge the other team members for their contribution to the MISG project: Matthew Adams, Pamela Burrage, Elliot Carr, Eamon Conway, Mark Flegg, Tony Gibb, Peter van Heijster, Michael Jackson, Brodie Lawson Sama Low Choy, Nurul Syaza Abdul Latif, Andrew Macfarlane, Louise Manitzky, Kaye Marion, Phil Watson, Bill Whiten and Andy Wilkins.

Author information

Authors and Affiliations

  1. Centre for Mathematics in Industry, Institute of Natural and Mathematical Sciences, Massey University, Auckland, New Zealand

    Winston L. Sweatman

  2. School of Mathematical Sciences, Queensland University of Technology, Brisbane, QLD, Australia

    Steven Psaltis

  3. School of Mathematical Sciences, Queensland University of Technology, Brisbane, QLD, Australia

    Steven Dargaville

  4. Oxford Brookes University, Oxford, UK

    Alistair Fitt

Authors
  1. Winston L. Sweatman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Steven Psaltis
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Steven Dargaville
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Alistair Fitt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Winston L. Sweatman .

Editor information

Editors and Affiliations

  1. Department of Mathematics and Computer Science, University of Catania, Catania, Italy

    Giovanni Russo

  2. Department of Mathematics, University of Milan, Milan, Italy

    Vincenzo Capasso

  3. Department of Mathematics and Computer Science, University of Catania, Catania, Italy

    Giuseppe Nicosia

  4. Department of Mathematics and Computer Science, University of Catania, Catania, Italy

    Vittorio Romano

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing AG

About this paper

Cite this paper

Sweatman, W.L., Psaltis, S., Dargaville, S., Fitt, A. (2016). A Mathematical Model of the Ripening of Cheddar Cheese. In: Russo, G., Capasso, V., Nicosia, G., Romano, V. (eds) Progress in Industrial Mathematics at ECMI 2014. ECMI 2014. Mathematics in Industry(), vol 22. Springer, Cham. https://doi.org/10.1007/978-3-319-23413-7_143

Download citation

Publish with us

Policies and ethics

Search

Navigation