Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese
作者： Ramona Bast , Prateek Sharma , Hannah K.B. Easton , Tzvetelin T. Dessev , Mita Lad
DOI: 10.1016/J.IDAIRYJ.2014.12.006
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摘要: Abstract We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because location and mode failure were clear. Mozzarella cheese cut direct from block showed no significant anisotropy, though confocal microscopy structure alignment at microscale. Deliberately elongated strong with tensile strength elongation or fibre direction ∼3.5× that perpendicular to fibres. Temperature had marked impact on maximum after 70 °C. suggest disagreement literature related packing into stretching stage manufacture. stress/strain curves strain hardening modulus just before fracture ∼2.1× initial sample, but was found direction.
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