A Mathematical Model of the Ripening of Cheddar Cheese

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.