Texture and rheology of string cheese

Abstract

  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 a rope.
  Effect of stretching process on rheological properties and stringiness of String cheese was studied. Mozzarella cheese curd was kneaded in hot water at 55°C and stretched range from two to 25 times of its original length, then immersing the stretched curd in water at 5°C to harden.
  Shear strength of parallel sample, Young's modulus and breaking strength were varied markedly with stretching operation, and tear strength was varied at low stretching times, while breaking strain was changed little. With an increase in stretching times, shear strength of parallel sample, Young's modulus, breaking strength and stringiness of String cheese rose. But too much stretching operation (such as 25 times) made the stringiness lower after two weeks keeping within a refrigerator. It was suggested there is a suitable condition in stretching times for keeping high stringiness.