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Development of a Stretch Test for Mozzarella Cheese

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  026149,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9784) @2002
Authors:   N S Joshi, K Muthukumarappan, Rajiv I Dave, and Ajit K Mahapatra
Keywords:   Mozzarella, cheese, stretchability, temperature, speed

The ability of Mozzarella cheese to stretch and form long fibers was evaluated by using a Sintech Universal test machine. Three different crosshead speeds, viz. 10, 20, and 30 cm/min were used to study the stretchabilty at 20 C. The effect of temperature on stretchability was also studied at four different temperatures, viz. 10, 20, 30, and 40 C at a constant crosshead speed of 20 cm/min. It was observed that as the speed increased there was a significant (P<0.001) increase in the peak force required to stretch the cheese. The temperature of Mozzarella cheese during stretchability testing had also a significant (P<0.001) effect on peak force and elongation.

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