EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD

We adapted the squeezing flow technique to make compression and relaxation tests on Mozzarella cheese at temperatures ranging from 30 to 60C during one month of refrigerated storage. The deformability modulus of the cheese decreased with aging and temperature but increased with deformation rate. The average decrease in the deformability modulus was 0.4 kPa/day and 0.5 kPa/C. Relaxation data also indicated a continuous increase in viscous character of Mozzarella with aging and temperature. Apparent relaxation time was less than 10 s. Relaxation parameters showed a strong temperature dependency in the range of 10-60C. Lubricated squeezing flow data showed that the resistance of Mozzarella to flow decreased with aging and temperature indicating an increased meltability.