BEHAVIOR OF MOZZARELLA, CHEDDAR AND PROCESSED CHEESE SPREAD IN LUBRICATED AND BONDED UNIAXIAL COMPRESSION

The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sample-platen interface. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied in uniaxial compression. Frictional effects at the sample surface were examined under three conditions: (1) lubrication of the sample-platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated. The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, ρL, was calculated from Fh(πRρ2hρ)