Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese

Savage, A.A.; Mullan, W.M.chael A.

International Journal of Dairy Technology 53(2): 57-62

2000


ISSN/ISBN: 1364-727X
DOI: 10.1111/j.1471-0307.2000.tb02659.x
Accession: 010616126

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Abstract
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 Ti is the initial torque, Tmax is the maximum torque, Tm is the gradient of profile, and Tmin is the minimum torque) of molten cheese were investigated. Ti and Tmax 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.

Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese