The suitability of helical viscometry for assessing the functional performance of molten mozzarella cheese was evaluated. The effects of sample preparation, test temperature, butteroil addition and frozen storage on four main characteristics of the apparent viscosity/torque profile (where Tiis the initial torque, Tmaxis the maximum torque, Tmis the gradient of profile, and Tminis the minimum torque) of molten cheese were investigated. Tiand Tmax. values had the lowest coefficient of variation. The results of this study indicate that helical viscometry is not suitable for assessing the functional properties of unripened mozzarella cheese, but is suitable for cheese that has matured for at least 2 weeks.
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Savage et al. (2000) studied this question.
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