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Characterisation of mozzarella cheese curd by means of capillary rheometry
Author(s) -
Bähler Balz,
Hinrichs Jörg
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12022
Subject(s) - mozzarella cheese , rheometry , rheometer , capillary action , rheology , chemistry , materials science , food science , composite material , chromatography
For mozzarella production the curd is plasticised and kneaded. To characterise the process rheologically, mozzarella cheese curd was investigated using a capillary rheometer at different temperatures. Measurements with the capillary rheometer regularly revealed pressure oscillations and product distortion, starting at 55 °C, 21/s and at 60 °C, 36/s which leads to the conclusion that there is melt fracture of the stick‐slip type above a critical shear rate. Additionally, at 60 °C and 65 °C phase separation of water and fat was observed, which limits the optimal range of the cooker–stretcher machines.