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 |
