ArticleJournal of texture studies2025
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese.
Article in Journal of texture studies, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
3 authors.
Funding
Abstract
This study proposed a method for objectively measuring the stretchiness of cheese using a texture analyzer equipped with a double-sided fork probe. The method measures the force required to stretch melted cheese samples at a constant speed. Using a central composite design (CCD) experimental approach, the impact of test parameters (i.e., sample quantity, temperature, speed) has been evaluated. Subsequently, an optimal combination of the test parameters (i.e., 66°C, 17.5 mm/s, 6.7 g sample) has been proposed. These aimed to minimize variability and ensure the reproducibility of the results in the stretchiness of the observed cheese. The key stretch descriptors' significance to describe the stretchiness of cheese, namely peak force, force and work at a distance of 40 mm, and breaking distance has also been indicated. With the proposed method, changes in the stretch properties of Mozzarella during storage at 4°C were able to be monitored. An initial decrease was observed up to day 7, followed by a slight increase by day 25, suggesting changes in the cheese protein network. The method was then used to compare the properties of 15 dairy-based cheeses and 6 vegan Mozzarella-style cheese alternatives. The peak force and filament strength (i.e., force at a distance of 40 mm) were used to cluster various cheeses showing distinct stretch profiles. Mozzarella cheeses generally showed lower resistance to filament formation compared to other dairy-based cheeses, while vegan cheeses exhibited minimal to no filament formation and lower meltability. By comparing and clustering the stretchiness properties of dairy cheeses and their vegan alternatives, the present method can be used to guide researchers and product developers on better profiling the stretch properties of target cheese and subsequently producing (new) products with a more desirable stretch profile.
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Registered trials
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