Yayın:
Measuring elongational properties of mozzarella cheese

Basit öğe sayfası
dc.contributor.authorAk, M. M.
dc.contributor.authorGunasekaran, S.
dc.date.accessioned2026-01-25T03:07:27Z
dc.date.issued1995-05-01
dc.description.abstractABSTRACTA vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension. Strain rate and sample temperature both increased during a test. Transient elongational (TE) viscosity of Mozarella cheese decreased with increasing strain rate and sample temperature. Proteolysis of caseins in Moz‐zarella, determined by gel electrophoresis, did not alter its TE viscosity to an extent measurable by our method.
dc.description.urihttps://doi.org/10.1111/j.1745-4603.1995.tb00790.x
dc.description.urihttps://dx.doi.org/10.1111/j.1745-4603.1995.tb00790.x
dc.identifier.doi10.1111/j.1745-4603.1995.tb00790.x
dc.identifier.eissn1745-4603
dc.identifier.endpage160
dc.identifier.issn0022-4901
dc.identifier.openairedoi_dedup___::54dc5db541c377ca937b98c8416a7034
dc.identifier.startpage147
dc.identifier.urihttps://hdl.handle.net/11527/43765
dc.identifier.volume26
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Texture Studies
dc.rightsCLOSED
dc.titleMeasuring elongational properties of mozzarella cheese
dc.typeArticle
dspace.entity.typePublication

Dosyalar

Koleksiyonlar

Yayınlar