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- Title
Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese.
- Authors
Apostolopoulos, Christos
- Abstract
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.
- Publication
Journal of Dairy Research, 1994, Vol 61, Issue 3, p405
- ISSN
0022-0299
- Publication type
Article
- DOI
10.1017/S002202990003082X