Often the cheese is tested for mechanical and rheological properties using samples taken along or across its fiber orientation. This investigation evaluated whether mechanical properties are influenced by fiber orientation. Lubricated, uniaxial compression and uniaxial horizontal extension tests were performed on Mozzarella cheese samples taken parallel and perpendicular to the longitudinal axis of a commercial cheese block. The mechanical properties studied were modulus of elas-ticity and toughness. Deformed samples were photographed for visual evaluation.
Data indicate a significant effect of sampling direction on mechanical properties of cheese.