Measurement of Mozzarella Cheese Melting Properties by Helical Viscometry
Paul S. Kindstedt, J. K. Rippe, C.M. Duthie
Journal of Dairy Science
Abstract
A method for measuring Mozzarella cheese melting properties by helical viscometry was developed and evaluated. Test apparatus consisted of a digital Brookfield viscometer mounted on a helipath stand and coupled to a strip chart recorder. The viscometer t-bar spindle was positioned near the bottom of a column of grated cheese and the cheese was melted at 60"C under controlled conditions. Resistance exerted by the melted cheese on the rotating spindle as it was raised through the melted cheese column was recorded continuously by strip chart recorder.
Extracted Claims
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helical viscometry measures Mozzarella cheese melting properties
“The cheese was melted at 60°C under controlled conditions. Resistance exerted by the melted cheese on the rotating spindle as it was raised through the melted cheese column was recorded continuously b...”