Factors Regulating Cheese Shreddability

Shred distribution for Monterey Jack (MJ), Mozzarella (Mozz), and process cheese at 4, 12, and 20°C.

Tack energy for (●) Monterey Jack, (○) Mozzarella, and (▾) process cheeses at 4, 12, and 20°C. Error bars represent standard error of the mean.

Comparison of cheese adhered to the blade and tack energy for (■) Monterey Jack 4°C, (▴) Monterey Jack 12°C; (●) Monterey Jack 20°C, (□) Mozzarella 4°C, (▵) Mozzarella 12°C, (○) Mozzarella 20°C, (▾) process cheese 4°C, (♦) process cheese 12°C, and (▿) process cheese 20°C. Arrows indicate a temperature increase.

Mechanisms of pressure-sensitive adhesion.

Surface energy for (■) Monterey Jack; (▵) Mozzarella, and (●) process cheese over 4, 12, and 20°C. Dotted line represents the surface energy of stainless steel (35.6 mN/m). Error bars represent standard error of the mean.

Comparison of tack energy and surface energy for (■) Monterey Jack 4°C, (▴) Monterey Jack 12°C, (●) Monterey Jack 20°C, (▴) Mozzarella 4°C, (♦) Mozzarella 12°C, (▿) Mozzarella 20°C, (□) process cheese 4°C, (▵) process cheese 12°C, and (○) process cheese 20°C. Arrows indicate a temperature increase.

Shred distribution for low-fat in DM (FDM) cheese, medium-FDM cheese, and high-FDM cheese over 28 d of aging.

Tack energy for (●) low-fat in DM (FDM) cheese; (○) medium-FDM cheese; and (▾) high-FDM cheese over 21 d of aging. Error bars represent standard error of the mean.

Surface energy of (●) low-fat in DM (FDM) cheese; (□) medium-FDM cheese; and (▴) high-FDM cheese over 28 d of aging. Dotted line represents the surface energy of stainless steel (35.6 mN/m). Error bars represent standard error of the mean.