Cheese viscosity measurement

Campanella, O. H., Popplewell, L. M., Rosenau, J. R., and Peleg, M. 1987. Elongational viscosity measurements of melting American process cheese. J. Food Sci. 52 1249-1251. 

The extensional viscosity of semi-solid fat-based products such as butter, ice cream and some cheeses can be measured by lubricated squeezing flow rheometry (Campanella and Peleg, 2002 Gunasekaran and Ak, 2002). 

Viscoelastic fluids. Fluids that possess the properties of both viscosity and elasticity. Unlike purely viscous fluids where the flow is irreversible, viscoelastic fluids recover part of their deformation. The rheological measurement of these fluids is understandably very ditBcult Examples include polymeric solutions, partially hydrolyzed polymer melts such as polyacrylamide, thick soups, crfeme fratche, ice cream, and some melted products such as cheese. 

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