Cheese

Stress at Fracture
(kN/m2)

Strain at Fracture (mm/mm)

Elastic Modulus
(kN/m2)

Commercial Cheddar – Mild

46.2 ± 9.2

0.50 ± 0.07

113.1 ± 9.7

Commercial Cheddar – Medium

55.3 ± 1.6

0.43 ± 0.03

230.1 ± 37.6

Study Cheddar

59.4 ± 4.3

0.52 ± 0.04

156.3 ± 12.4

Commercial Mozzarella

59.4 ± 5.9

0.33 ± 0.02

223.8 ± 37.8

Study Mozzarella

62.2 ± 9.4

0.59 ± 0.05

77.2 ± 15.4

zMeans ± SD, n=4, crosshead speed = 3.75 mm/min
Table 4: Mechanical properties of cheesez.