The shreddability of mozzarella cheese was studied by sensory, instrumental and chemical means. This property is normally assessed visually after the cheese is shredded, but none of the compositional parameters alone is able to predict the shreddability. An image analysis system is able to measure accurately the physical characteristics of the shreds and assign values that correlate well with the ability of the cheese to shred. This property seems to be directly related to the length of the shreds produced, indirectly related to the number of fragments present and to the stickiness among the shreds.
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Apostolopoulos et al. (1994) studied this question.
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