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A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of 40°C and stress of 1119.5Pa were chosen. Tests were carried out at cheese ages of 1, 3, 6, and 12 wk after production date. A six-element Kelvin model was used to model the creep data. Instantaneous...
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of oven temperatures in the range of 60 to 232°C and of three heating surfaces, namely, glass Petri dish, aluminum plate, and stainless steel on the extent of cheese spread. Determinations were made measuring both the maximum diameter and area of spread. Five shredded Mozzarella...
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