EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1142-1145
- https://doi.org/10.1111/j.1365-2621.1980.tb06506.x
Abstract
Flow curves of mozzarella cheese at 30, 40, 55, and 70°C were determined by a capillary piston‐driven rheometer. The shear stresses and rates were calculated using the Bagley and Rabinowitch correction formulae. The standard test and correction procedure was applicable to melted mozzarella cheese, but not to other types of cheese (notably cheddar) in which slippage and other effects played a dominant role.This publication has 3 references indexed in Scilit:
- Shear Stress at Wall and Mean Normal Stress Difference in Capillary Flow of Polymer MeltsJournal of Rheology, 1979
- EVALUATION OF CHEESE TEXTUREJournal of Food Science, 1978
- RHEOLOGY AND TEXTURE OF DAIRY PRODUCTSJournal of Texture Studies, 1972