Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior

Abstract Additive layer manufacturing ( ALM ) is an emerging technology for production of complex three-dimensional objects in the food sector. In this study, semi-hard model cheeses with different calcium levels (15.8 ± 0.9 to 31 ± 2 mg Ca g −1 protein) were produced to investigate thermo-rheological properties and shear behavior at large strain to set up process parameters for hot-melt extrusion based ALM . The gel-sol transition temperature (51.7 ± 0.2 to 60 ± 2 °C) significantly (P  ALM . The extrudate strands were evaluated visually and recorded pressure profiles were analyzed to determine critical shear rates. It was demonstrated that critical shear rate (10–30 s −1 ) increased significantly (P  tan δ 60°C ) . By exceeding the critical shear rate, extrusion instabilities occurred indicating limitation of ALM processes.