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Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese
Author(s) -
SAVAGE ALISON A,
MULLAH W MICHAEL A
Publication year - 2000
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/j.1471-0307.2000.tb02659.x
Subject(s) - mozzarella cheese , viscometer , viscosity , chemistry , torque , food science , rheology , analytical chemistry (journal) , materials science , chromatography , thermodynamics , composite material , physics
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 T i is the initial torque, T max is the maximum torque , T m is the gradient of profile, and T min is the minimum torque) of molten cheese were investigated. T i and T max . 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.