CREATING, REFINING AND VALIDATING A MODEL DESCRIBING SPATIOTEMPORAL DYNAMICS IN CHEESE DURING RIPENING

摘要

In a project aimed at demonstrating the feasibility of a novel method of cheese production, we created a spatiotemporal model that tracks changes in concentrations of microorganisms and their metabolites during cheese ripening. The model was built using a Multiphysics software that includes an interfaces for handling CFD (computational fluid dynamics) in porous media. The method used creating this model could be readily applied to other food products that are solid or heterogeneous, overcoming the restricted use of traditional, well-mixed approaches in predictive microbiology. We further demonstrate how experimental results can be obtained to refine and validate this model, and how the model can be used to optimise the injection strategy of a bacterial suspension.