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The traditional methods of testing the meltability of cheese, the Schreiber and the Arnott test, were reviewed and compared. The limitations of such methods were examined. Different sensitivities were observed for these two tests. In the Schreiber test, sharp Cheddar showed highest meltability, followed by process American, mild Cheddar, and Mozzarella. In the Arnott test, however, the rank changed to Mozzarella, mildCheddar, sharp Cheddar, and process American. Process cheese products showed very dispersed values. Meltability increased quickly until about 4 min and held constant after 5 min in the Schreiber test. In the Arnott test, it started to increase after 5 min and held constant after 15 min. The constant meltabilities shown after certain times were caused by scorching or case hardening which prevented further flow. The DSC-thermogram showed endothermal peaks at about 14 and 30℃. These peaks can be accounted for by the fusion of butter fat during heating.
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