Estimating Softening Point of Cheeses

Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeeze-flow configuration for evaluating softening and flow characteristics of cheeses was used to determine the softening point of cheeses. A device, UW Meltmeter, operated on squeezeflow configuration for evaluating melt and flow characteristics of cheese was also used to determine the softening point of cheeses. Results from both methods agreed well. The effects of oven temperature (60 to 80C) and fat (1.6 to 33.6%), moisture content (53 to 59%), and aging (1 to 12 wk) of the cheese on the softening point were investigated. The softening point of cheese increased with reduction in fat content of cheese and increased oven temperature. In general, the softening point of cheese decreased with age of cheese.