A Melting Test for Pasteurized Process Cheese Spreads

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Abstract
This test measures the linear flow of cheese spread during melting treatment and eliminates errors of surface film formation and erratic spreading. A measured amount of spread is placed in one end of a partially closed Pyrex tube, 30 mm inside diameter and 250 mm long, and tempered to 4.4[degree] C. This tube is placed in a horizontal position while being heated at 110[degree] C for a prescribed time interval. The distance the melting cheese flows from the starting point is recorded as millimeters of "cheese flow." The coefficients of variation of replicate tests of normal and abnormal samples are practically identical.

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