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Test for measuring the stretchability of melted cheese
R L Fife1, D J McMahon, C J Oberg
1Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322, USA.
Journal of Dairy Science
|January 7, 2003
Summary
A new Utah State University stretch test accurately measures cheese stretchability using a texture analyzer. This method defines melt strength, stretch length, and stretch quality, correlating well with viscosity and other meltability tests.
Area of Science:
- Food Science
- Materials Science
- Rheology
Background:
- Cheese stretchability is a critical quality attribute for consumers and manufacturers.
- Existing methods for measuring cheese stretchability are often subjective or lack standardization.
- Objective and quantifiable methods are needed to characterize cheese rheological properties.
Purpose of the Study:
- To develop and validate a novel objective test for measuring cheese stretchability.
- To characterize the stretchability of seven different cheese varieties.
- To compare the new stretch test with existing methods for meltability and stretch.
Main Methods:
- Adapted a texture-profile analyzer to measure cheese stretchability by pulling strands from melted cheese.
- Defined three key parameters: melt strength (F(M)), stretch length (SL), and stretch quality (SQ).
- Analyzed seven cheeses, comparing results with apparent viscosity (helical viscometer), tube melt test, and pizza-fork stretch test at temperatures ranging from 60-90°C.
Main Results:
- The Utah State University (USU) stretch test successfully generated stretch profiles and quantifiable parameters (F(M), SL, SQ).
- A significant correlation was found between melt strength (F(M)) and apparent viscosity.
- Stretch length (SL) showed correlation with the pizza-fork test at 90°C, but not at lower temperatures.
Conclusions:
- The developed USU stretch test provides an objective and reliable method for quantifying cheese stretchability.
- The test parameters (F(M), SL, SQ) offer valuable insights into cheese rheology and quality.
- This method can aid in cheese product development and quality control by providing standardized, measurable data.