Mm. Ak et S. Gunasekaran, EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD, Journal of texture studies, 26(6), 1996, pp. 695-711
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.