Cheese rheology and texture

• Main Authors: Gunasekaran, Sundaram, Ak, M. Mehmet
• Format: eBook Book
• Language: English
• Published: Boca Raton, Fla CRC Press 2002; Taylor & Francis Group
• Edition: 1
• Subjects: Cheese; Cheese > Texture; Food Science; Manufacture & Processing; Rheology; Texture; Cheddar; Cheese Temperature; TPA Test; Low Fat Cheese; SA; Hencky Strain; SAOS Test; Mild Cheddar; Linear Viscoelastic; Complex Viscosity; Cheddar Cheese; Shear Rate; Ca Content Increases; Process Cheese; Fracture Strain; Mozzarella Cheese; Cheese Meltability; Whey Expulsion; Pasteurized Processed Cheese; Cox Merz Rule; Gouda Cheese; Moisture Content; Nonlinear Viscoelasticity; Initial Strain Rate; Melt Profile
• ISBN: 9781587160219; 1587160218; 1420031945; 9781420031942
• DOI: 10.1201/9781420031942

This book is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, such as the properties of milk, cheesemaking procedures, and post-manufacturing processes, on the functional properties of cheese.