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Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. HAS University of Applied Sciences, Germany.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
2016 (English)In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 57, p. 34-38Article in journal (Refereed) Published
Abstract [en]

The rheology of mozzarella and imitation cheese was studied at 60 °C, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s-1. These conditions were chosen to replicate those experienced by the cheese during pizza baking and consumption. The extensional viscosity measurements were carried out by means of hyperbolic contraction flow, an alternative method to traditional extensional measurements. The extensional viscosity measured by hyperbolic contraction flow was related to the cheese elasticity and consequently to its stretchability, a major quality characteristic when this is consumed on pizza pies. The rheology of the two cheese materials could be explained by the structural observations made by confocal laser scanning microscopy (CLSM).

Place, publisher, year, edition, pages
Elsevier, 2016. Vol. 57, p. 34-38
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Natural Sciences
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URN: urn:nbn:se:ri:diva-428DOI: 10.1016/j.idairyj.2016.02.038Scopus ID: 2-s2.0-84960883326OAI: oai:DiVA.org:ri-428DiVA, id: diva2:942293
Available from: 2016-06-23 Created: 2016-06-23 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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