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Journal of Dairy Science Vol. 82 No. 6 1068-1071
© 1999 by American Dairy Science Association ®
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Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability

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

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 cheeses supplied by a commercial manufacturer were used. From the results, it is proposed that the Schreiber test for evaluation of cheese meltability should be modified such that the tests are performed at a lower temperature (90°C) on an aluminum plate and that the area of the melted cheese is measured as an indicator of cheese meltability.

Key Words: meltability • Mozzarella cheese • Schreiber test

Submitted on July 27, 1998
Accepted on February 18, 1999




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