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.
M. Mehmet Ak, Sundaram Gunasekaran
"This book, published in 2003, comprehensively reviews the theory
and application of rheology to the study of cheese. …This book will
be of value to postgraduate students and research scientist with
interests in cheese and texture development, functionality of
cheese and analysis of the rheological properties of cheese. Food
technologists, including research and development (R&D) staff
in the cheese industry, will find this book an excellent source of
information."
-International Journal of Dairy Technology
Promo Copy
 |
Ask a Question About this Product More... |
|
