Rheological Characterization of Cheese


A temperature-dependent rheological characterization of two cheese samples (melting cheese and spreading cheese) was carried out.

The temperature dependence of cheese is important for the final product. For example, a spreading cheese needs to be spreadable at low temperature because it is stored in a refrigerator. Nonetheless, it should sustain a certain structure without flowing at an elevated temperature. In order to have good mouthfeel, a spreading cheese should have a soft solid structure at body temperature.

On the other hand, a melting cheese is expected to have a stable consistency at room temperature, but if it is used as a topping, for example on burgers or pizza, some melting and flowing is desired at higher temperature.

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