STRESS ANALYSIS AS A DETERMINANTS OF SALAMI RENNET CHEESE RIPENING

Changes of mechanical properties of the Salami rennet cheese were monitored during 12 weeks of the ripening process. The dynamic method of direct measurement of sinusoidal changes of stress and deformation and computer analysis of the thermodynamic state of the material under study were applied. The analysis of changes of stress level during the ripening process and a comparison with the analytical method, showed usefulness of the method applied. The speed of the method applied makes it possible to get instant qualification of stages of Salami cheese ripening process. The analysis of stress values in the cheeses section under study was proved to be a useful method for determining the ripening rate.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.