A device for evaluating melt/flow characteristics of cheeses

Abstract

ABSTRACTA device to objectively measure the melt/flow behavior of cheeses at different temperatures was built consisting of a temperature‐controlled heater, an LVDT (linear variable differential transformer), and a personal computer with a data acquisition system. This device, named UW Meltmeter, operates in the lubricated squeeze‐flow configuration and can be used either alone at a constant force or in conjunction with a universal testing machine at a constant deformation rate. A marker technique was used to verify the shear‐free squeezing flow assumption. The flow of Mozzarella cheeses with 14 and 43% fat content was studied at 40 and 60C under constant force (0.7 and 0.9 N) and constant cross‐head speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biaxial stress growth coefficient were calculated. The results supported the expected trend of increased meltability at higher fat levels and at higher temperatures.