EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD

We adapted the squeezing flow technique to make compression and relaxa tion tests on Mozzarella cheese at temperatures ranging from 30 to 60C during one month of refrigerated storage. The deformability modulus o f the cheese decreased with aging and temperature but increased with d eformation rate, The average decrease in the deformability modulus was 0.4 kPa/day and 0.5 kPa/C. Relaxation data also indicated a continuou s increase in viscous character of Mozzarella with aging and temperatu re. Apparent relaxation time was less than. 10 s. Relaxation parameter s showed a strong temperature dependency in the range of 10-60C. Lubri cated squeezing flow data showed that the resistance of Mozzarella to flow decreased with aging and temperature indicating an increased melt ability.