ABSTRACT
Cheese is an ingredient in many prepared, ready-to-consume foods such as pizza. In these applications, the cheese-containing foods are prepared at temperatures high enough for the cheese to melt and flow. To a large extent, consumer preference and acceptance of such foods depend on the quality of melted cheese. Thus, characterization of melt and flow properties of cheese is extremely critical for successful use of cheese as an ingredient. This need is becoming increasingly important as more new cheese types and cheese-containing foods are developed.
