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May 1, 1995Journal of Texture Studies

Measuring Elongational Properties of Mozzarella Cheese

Muhammet Mehmet Ak Sundaram Gunasekaran

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Abstract

A vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension. Strain rate and sample temperature both increased during a test. Transient elongational (TE) viscosity of Mozarella cheese decreased with increasing strain rate and sample temperature. Proteolysis of caseins in Moz‐zarella, determined by gel electrophoresis, did not alter its TE viscosity to an extent measurable by our method.

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Ak et al. (1995) studied this question.

synapsesocial.com/papers/6ab0e90799c51ea193a99433 https://doi.org/10.1111/j.1745-4603.1995.tb00790.x

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