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Journal of Dairy Science Vol. 82 No. 11 2280-2286
© 1999 by American Dairy Science Association ®
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Estimating Softening Point of Cheeses

K. Muthukumarappan 1, Y.-C. Wang 2, and S. Gunasekaran 2

1 Department of Agricultural and Biosystems Engineering, South Dakota State University, PO Box 2120, Brookings 57007
2 Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin, Madison 53706

Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeezeflow configuration for evaluating softening and flow characteristics of cheeses was used to determine the softening point of cheeses. A device,UW Meltmeter, operated on squeezeflow configuration for evaluating melt and flow characteristics of cheese was also used to determine the softening point of cheeses. Results from both methods agreed well. The effects of oven temperature (60 to 80°C) and fat (1.6 to 33.6%), moisture content (53 to 59%), and aging (1 to 12 wk) of the cheese on the softening point were investigated. The softening point of cheese increased with reduction in fat content of cheese and increased oven temperature. In general, the softening point of cheese decreased with age of cheese.

Key Words: softening • cheese • Cheddar • Mozzarella

Submitted on March 11, 1999
Accepted on July 19, 1999




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