Rheology of mozzarella cheese: Extrusion and rolling

Muliawan, Edward B.; Hatzikiriakos, Savvas G.

doi:10.1016/j.idairyj.2007.10.015

Cited by 22 publications

(12 citation statements)

References 23 publications

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“…If hypothesis 1 is true this fibre formation should lead to anisotropy. We considered various methods of elongation and decided on manual rolling because of its simplicity and because Muliawan and Hatzikiriakos (2008) had used rolling. Tensile tests were chosen for three reasons e they are easier to interpret because fracture location is clear, there are no complicating factors such as friction or change in sample orientation under load, and analysis of tensile stressestrain curves should indicate strain hardening if it is present.…”

Section: Introductionmentioning

confidence: 99%

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

Bast

Sharma

Easton

et al. 2015

International Dairy Journal

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a b s t r a c tWe explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy, though confocal microscopy showed good structure alignment at a microscale. Deliberately elongated mozzarella cheese showed strong anisotropy with tensile strength in the elongation or fibre direction~3.5Â that perpendicular to the fibres. Temperature of elongation had a marked impact on anisotropy with maximum anisotropy after elongation at 70 C. We suggest the disagreement on anisotropy in the literature is related to the method of packing the mozzarella cheese into a block after the stretching stage of manufacture. Tensile stress/strain curves in the fibre direction showed marked strain hardening with modulus just before fracture~2.1Â that of the initial sample, but no strain hardening was found perpendicular to the fibre direction.

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Section: Introductionmentioning

confidence: 99%

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

Bast

Sharma

Easton

et al. 2015

International Dairy Journal

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show abstract

“…The capillary extrusion experiments performed by Muliawan and Hatzikiriakos (2008) had as an objective to examine an alternative way of processing mozzarella cheese. Rolling experiments are performed in this work as a means of further assessing its processability.…”

Section: Equipment and Methodologymentioning

confidence: 99%

Rolling of mozzarella cheese: Experiments and simulations

Mitsoulis

Hatzikiriakos

2009

Journal of Food Engineering

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“…Accordingly, suspension, emulsion and interfaces [9][10][11][12][13][14], foams [15][16][17][18][19][20], biopolymer gels and mixtures [21][22][23][24][25][26][27] can be the food encountered in rheological investigations. The rheology of such complex products is governed by the main ingredients and their interactions on a wide variety of length and time scales.…”

Section: Dealing With a Hierarchical Materialsmentioning

confidence: 99%