Abstract
A parallel plate rotational rheometer was used to investigate the rheological properties of mozzarella cheese at conditions relevant to cheese melting during pizza baking. Apparent viscosity changed with shear rate following the power law model. The consistency index decreased with increasing temperature and followed the Williams-Landel-Ferry model. An exponential relationship was used to account for the influence of moisture. The model well represented the viscosity of mozzarella as function of shear rate, temperature and moisture in the range 0.0001–0.01 s−1, 40–80 °C and 42.3 g/100 g to 51.6 g/100 g moisture respectively. The model provides a basis for predicting cheese melting and flow during pizza baking.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
