Profiles of oxygen in Danablu cheese at the age of I - 19 weeks were measured by using an oxygen microsensor. In a cheese ripened for 1 week, the percentage oxygen saturation decreased to 70% at 0.25-mm depth and further to 50% at 4-mm depth. In a more extended determination of oxygen profiles, the spatial and temporal development in the oxygen level was investigated at 5-mm resolution at the center and 5 mm from the edge of the cylindrical cheeses at a depth of 45 mm. Average oxygen saturation decreased from 63% to 0.1% at the centre and from 69% to 0.1% at the edge in cheeses from 1 to 19 weeks. In the cheeses ripened for mare than 3 weeks, oxygen was not detectable, except for a surface layer of 0.25 mm and in apparent small air packets within the cheese containing about 3% saturated oxygen.
|Journal||International Journal of Food Microbiology|
|Publication status||Published - 2002|