Cheese Rheology and Texture
Seiten
2002
Crc Press Inc (Verlag)
978-1-58716-021-9 (ISBN)
Crc Press Inc (Verlag)
978-1-58716-021-9 (ISBN)
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Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. "Cheese Rheology and Texture" presents information on cheese properties with a focus on techniques.
Cheese Rheology and Texture 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.
Summarizing the vast literature available on the subject, Cheese Rheology and Texture helps those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.
Cheese Rheology and Texture 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.
Summarizing the vast literature available on the subject, Cheese Rheology and Texture helps those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.
M. Mehmet Ak, Sundaram Gunasekaran
Cheesemaking - An Overview. Fundamental Rheological Methods. Uniaxial Testing of Cheese. Fracture Properties of Cheese. Linear Viscoelasticity of Cheese. Nonlinear Viscoelasticity of Cheese. Cheese Texture. Measuring Cheese Melt and Flow Properties. Measuring Cheese Stretchability. Factors Affecting Functional Properties of Cheese.
| Erscheint lt. Verlag | 23.12.2002 |
|---|---|
| Zusatzinfo | 84 Tables, black and white; 25 Halftones, black and white; 265 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1000 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-58716-021-8 / 1587160218 |
| ISBN-13 | 978-1-58716-021-9 / 9781587160219 |
| Zustand | Neuware |
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