Characterisation of mozzarella cheese curd by means of capillary rheometry

For mozzarella production the curd is plasticised and kneaded. To characterise the process rheologically, mozzarella cheese curd was investigated using a capillary rheometer at different temperatures. Measurements with the capillary rheometer regularly revealed pressure oscillations and product distortion, starting at 55 °C, 21/s and at 60 °C, 36/s which leads to the conclusion that there is melt fracture of the stick‐slip type above a critical shear rate. Additionally, at 60 °C and 65 °C phase separation of water and fat was observed, which limits the optimal range of the cooker–stretcher machines.