Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-12-02T05:28:39.507Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Apostolopoulos, C. & Marshall, R. J. 1991 Functional properties of Mozzarella cheese as a pizza topping (EEC report). Reading: Institute of Food Research.Google Scholar
Apostolopoulos, C. & Marshall, R. J. 1994 A quantitative method for the determination of shreddability of cheese. Journal of Food Quality 17 In pressCrossRefGoogle Scholar
Arnott, D. R., Morris, H. A. & Combs, W. B. 1957 Effect of certain chemical factors on the melting quality of process cheese. Journal of Dairy Science 40 957–963Google Scholar
Boyd, J. V. & Sherman, P. 1975 A study of force-compression conditions associated with hardness evaluation in several foods. Journal of Texture Studies 6 507–522CrossRefGoogle Scholar
Campanella, O. H., Popplewell, L. M., Rosenau, J. R. & Peleg, M. 1987 Elongational viscosity measurements of melting American process cheese. Journal of Food Science 52 1249–1251CrossRefGoogle Scholar
Casiraghi, E. M., Bagley, E. B. & Christianson, D. D. 1985 Behaviour of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression. Journal of Texture Studies 16 281–301CrossRefGoogle Scholar
Cavella, S., Chemin, S. & Masi, P. 1992 Objective measurement of the stretchability of Mozzarella cheese. Journal of Texture Studies 23 185–194CrossRefGoogle Scholar
Chatraei, S. H., Macosko, C. W. & Winter, H. H. 1981 A new biaxial extentional rheometer. Journal of Rheology 25 433–443CrossRefGoogle Scholar
Chen, A. H., Larkin, J. W., Clark, C. J. & Irwin, W. E. 1979 Textural analysis of cheese. Journal of Dairy Science 62 901–907Google Scholar
Fernandez, A. & Kosikowski, F. V. 1986 Physical properties of direct acidified Mozzarella cheese from ultrafiltered whole milk retentates. Journal of Dairy Science 69 643–648CrossRefGoogle Scholar
Keller, B., Olson, N. F. & Richardson, T. 1974 Mineral retention and rheological properties of Mozzarella cheese made by direct acidification. Journal of Dairy Science 57 174–180Google Scholar
Kindstedt, P. S. & Rippe, J. K. 1990 Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese. Journal of Dairy Science 73 867–873CrossRefGoogle Scholar
Lucisano, M., Pompei, C. & Casiraghi, E. 1987 Texture evaluation of some Italian cheeses by instrumental texture profile analysis. Journal of Food Quality 10 73–89CrossRefGoogle Scholar
Masi, P. 1989 Characterization of history-dependent relaxation behaviour of cheeses. Journal of Texture Studies 19 373–388CrossRefGoogle Scholar
Masi, P. & Addeo, F. 1984 The effect of the composition on the viscoelastic properties of mozzarella cheese. In Advances in Rheology. 4. Applications, pp. 161–168 (Eds Mena, B., Garcia-Rejon, A. and Rangel-Nafaile, C.). Universidad National Autonoma do MexicoGoogle Scholar
Olson, N. F. & Nelson, D. L. 1980 A new method to test the stretchability of Mozzarella cheese on pizza. 17th Marshall Invitational Italian Cheese Seminar, Madison, WI, USAGoogle Scholar
Park, J., Rosenau, J. R. & Peleg. M. 1984 Comparison of four procedures of cheese meltability evaluation. Journal of Food Science 49 1158–1162, 1170CrossRefGoogle Scholar
Smith, C. E., Rosenau, J. R. & Peleg, M. 1980 Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. Journal of Food Science 45 1142–1145CrossRefGoogle Scholar
Us Department Of Agriculture 1983 Methods of laboratory analysis for meltability, color, stretchability and free fat for types of Mozzarella cheese for pizza making. Washington, DC: Dairy Grading Section, Dairy division, Agricultural Marketing Service, Instruction 918–102–2Google Scholar