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Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese

Published online by Cambridge University Press:  01 June 2009

Christos Apostolopoulos
Christos Apostolopoulos
Affiliation:
AFRC Institute of Food Research, Reading Laboratory (University of Reading), Earley Gate, Reading RG6 2EF, UK
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Summary

The ability of Mozzarella cheese to stretch and form long fibres was evaluated by two simple instrumental tests. The first test, which was basically a tensile test, resembled the way the consumer assesses the stretchability of cheese as a pizza topping. The extensibility measurements of the test correlated well with the sensory stringiness scores. The second, fundamental test was a compressive elongation of the melted cheese. The elongational viscosity of the melted cheese was calculated; this could be used as an index of the ability of the cheese to form strings when it is stretched.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 3 , August 1994 , pp. 405 - 413
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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