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.
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