Rheology of String Cheese

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  • 裂けるチーズのレオロジー
  • サケル チーズ ノ レオロジー

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Fibrous-structured cheese, called “string cheese”, has a characteristic structure that allows the cheese to be torn in one direction much like boiled crab or scallop meat. The manufacture of string cheese is similar to that of Mozzarella, except that the cheese is stretched (elongated) in hot water to form ropes and cooling down in cold water to harden.<BR>The quality of string cheese is evaluated from the amount of stringy material that can be seen when the cheese is torn. The author refers to this quality as “stringiness”. For a string cheese, stringiness is more important than shreddability and meltability, two properties by which Mozzarella cheese is judged.<BR>In this review, to evaluate the stringiness of string cheese, an objective method based on a digital image analysis is proposed. And the rheological properties of string cheese and their effects on the stringiness are mentioned.

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