Evaluation of brie cheese maturity from indentation test

Rheological properties of Brie cheese with different time of ripening (1,3,4,5,6,7 and 8 weeks) were evaluated. This evaluation has been performed using the indentation test at the constant speed of the indentor penetration (20 mm/min). Two types of the indentors (bar and ball) have been used. The hardness of the cheese increased during the first three weeks of the ripening and than it decreased. The properties evaluated from the indentation test approved the isotropic behaviour of the tested cheese. The viscoelastic properties of the tested cheese have been obtained. The se properties were achieved using a methodology enabling to convert the indentation force-displacement response into the stress-strain relations. The obtained viscoelastic properties are independent on the used type of the indentor.