Elongational Viscosity Measurements of Melting American Process Cheese

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Abstract
The elongational viscosity of melting process American cheese of two commercial brands was determined by compression tests at various temperatures in the range 36–62°C. The elongational viscosity determined at low strain rates (0.01–0.04 sec‐1) had little or no rate dependency in one brand and a moderate dependency in the other. Plots of log viscosity vs reciprocal of the absolute temperature indicated that both Arrhenius' and the WLF models failed to accurately account for the cheese melts temperature dependency and that the differences between the types of cheeses could be expressed in whether the plots had upward or downward curvature. Comparison with the Schreiber meltability index demonstrated that although the latter was associated with viscosity, it could not account for different flow rates at different temperatures.