A device to objectively measure the melt/flow behavior of cheeses at d
ifferent temperatures was built consisting of a temperature-controlled
heater, an LVDT (linear variable differential transformer), and a per
sonal computer with a data acquisition system. This device, named UW M
eltmeter, operates in the lubricated squeeze-flow configuration and ca
n be used either alone at a constant force or in conjunction with a un
iversal testing machine at a constant deformation rate. A marker techn
ique was used to verify the shear-free squeezing flow assumption. The
flow of Mozzarella cheeses with 14 and 43% fat content was studied at
40 and 60C under constant force (0.7 and 0.9 N) and constant cross-hea
d speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biax
ial stress growth coefficient were calculated. The results supported t
he expected trend of increased meltability at higher fat levels and at
higher temperatures.