MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE

被引：21

作者：

AK, MM ^{[1
]}

GUNASEKARAN, S ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT AGR ENGN,MADISON,WI 53706

来源：

JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1995.tb00790.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension. Strain rate and sample temperature both increased during a test. Transient elongational (TE) viscosity of Mozzarella cheese decreased with increasing strain rate and sample temperature. Proteolysis of caseins in Mozzarella, determined by gel electrophoresis, did not alter its TE viscosity to an extent measurable by our method.

引用

页码：147 / 160

页数：14

共 19 条

[1] RHEOLOGICAL EVALUATION OF MOZZARELLA CHEESE BY UNIAXIAL HORIZONTAL EXTENSION [J].