ShareDynamic rheological properties of Mozzarella cheese during refrigerated storage.
Author(s) : MEHMET M., GUNASEKARAN S.
Type of article: Article
Summary
Storage and loss moduli of low-moisture, part-skim Mozzarella cheese were determined at 10 and 20 deg C during 1 month of refrigerated aging. At both temperatures, storage was always greater than loss. Relaxation spectrum, computed from shear relaxation data, was used to calculate the storage modulus. The calculated values of storage were in good agreement with those determined experimentally. These data help predict and compare melting behaviours of such cheeses.
Details
- Original title: Dynamic rheological properties of Mozzarella cheese during refrigerated storage.
- Record ID : 1997-1695
- Languages: English
- Source: Ital. J. Food Sci. - vol. 61 - n. 3
- Publication date: 1996/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Ripening (cheese); Rheology; Chilling; Dairy product; Pressed cheese; Cheese
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- Date : 1993/07
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- Date : 1987/03
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- Source: Ind. aliment. agric. - vol. 104 - n. 3
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- Date : 1987
- Languages : German
- Source: Schweiz. Milchwirtsch. Forsch. - vol. 16 - n. 1
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- Languages : French
- Source: Process - n. 1187
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- Author(s) : TODT W.
- Date : 1987
- Languages : German
- Source: Schweiz. Milchztg. - n. 35
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