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DYNAMIC RHEOLOGICAL PROPERTIES OF NATURAL AND IMITATION MOZZARELLA CHEESE
Author(s) -
NOLAN E. J.,
HOLSINGER V. H.,
SHIEH J. J.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00432.x
Subject(s) - rheology , materials science , composite material , adhesive , thixotropy , arrhenius equation , mozzarella cheese , dynamic mechanical analysis , viscosity , chemistry , activation energy , polymer , food science , organic chemistry , layer (electronics)
Suitability of Mozzarella cheese for various products involves the measurement of rheological properties of the cheese related to its meltability. The rheology in this work is determined dynamically with a Rheometrics RDA 700 mechanical spectrometer using 25 mm diameter parallel plates fabricated from aluminum. Bonding the cheese specimen directly to the plates with cyanoacrylate ester adhesive proved the most effective in countering the problem of specimen slip. Viscosity proved sensitive to addition of calcium casenate, following an Arrhenius relationship with temperature. Both elastic and viscous components of the shear modulus increased with a 1% addition but a 2% addition decreased the elastic component below that observed for natural Mozzarella under the same conditions.