Vane and plate–plate rheometry of cheeses under oscillations and large strains: A comparative study and experimental conditions analysis

The rheological behaviour of cheeses of different textures was analysed using two techniques: vane tests and plate–plate rheometry. The yield or failure stress and failure strain were measured by means of large-strain shear tests. The elastic and viscous moduli and the linear strain region were measured by means of small amplitude oscillation shear tests. This study underlines the importance of the experimental conditions to guarantee the quality of the results and, in particular, controlling the interface adherence conditions and loading effects in the case of plate–plate rheometry. Comparison of these two techniques shows that vane tests are more efficient, especially with respect to the set-up, and provide greater control of the measurements. The rheological properties measured by the tests are correlated with data on the composition of the cheeses and the results of sensory analysis.