Characterizing the rheological properties of mozzarella cheese at shear rate and temperature conditions relevant to pizza baking

- The shear rate dependent rheology of mozzarella was measured as a function of temperature and moisture content.
- Rheology of mozzarella was found to follow power law model.
- Temperature effects were modelled using WLF equation.
- Moisture effects were modelled using an exponential relationship.
- An overall model to describe rheology as a function of flow conditions was developed and presented.

A parallel plate rotational rheometer was used to investigate the rheological properties of mozzarella cheese at conditions relevant to cheese melting during pizza baking. Apparent viscosity changed with shear rate following the power law model. The consistency index decreased with increasing temperature and followed the Williams-Landel-Ferry model. An exponential relationship was used to account for the influence of moisture. The model well represented the viscosity of mozzarella as function of shear rate, temperature and moisture in the range 0.0001-0.01 s−1, 40-80 °C and 42.3 g/100 g to 51.6 g/100 g moisture respectively. The model provides a basis for predicting cheese melting and flow during pizza baking.