Download Cheese Rheology and Texture by Sandaram Gunasekaran, M. Mehmet Ak PDF

By Sandaram Gunasekaran, M. Mehmet Ak

Cheese Rheology and Texture is the 1st connection with compile the fundamental info at the rheological and textural houses of cheese and cutting-edge dimension techniques.

This accomplished source starts off with an summary of cheesemaking know-how and targeted descriptions of basic rheological try out tools. Then it offers uniaxial checking out and fracture mechanics, the idea and purposes of linear viscoelastic equipment (dynamic testing), and the nonlinear viscoelasticity of cheeses. The publication specializes in mechanics in its exam of cheese texture, whereas it emphasizes dimension tools in its dialogue of cheese meltability and stretchability. eventually it addresses the results of varied components, equivalent to the homes of milk, cheesemaking methods, and post-manufacturing tactics, at the useful homes of cheese.

Summarizing the significant literature on hand at the topic, Cheese Rheology and Texture is helping these within the dairy and in academia opt for the correct strategy to degree homes that without delay relate to nutrition purposes and confirm that cheese of their formulations will functionality as meant.

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Perlman, 39–77. New York: Academic Press. F. 1995. Cheese. In Biotechnology, Vol. 9, Eds. -J. Rehm and G. Reed, 355–384. Weinheim, Germany: Verlag Chemie. J. J. Oberg. 1998. Influence of sodium chloride on appearance, functionality and protein arrangements in non-fat Mozzarella cheese. Journal of Dairy Science 81:2053–2064. A. et al. 1993. Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production. Transactions of the ASAE 36(3):841–847. J. G. Mackinlay. 1989. Biochemical aspects of syneresis: A review.

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Code of Federal Regulations, Title 21, Part 33, pp 294–346. United States Department of Health and Human Services, Food and Drug Administration, Washington. G. 1965. Cheese, Vol. 1, Basic Technology. London: Churchill Livingstone. Dejmek, P. 1987. Dynamic rheology of rennet curd. Journal of Dairy Science 70:1325–1330. Doeff, G. 1994. A. , p. D. F. 1993. Cheese: an overview. In Cheese: Chemistry, Physics and Microbiology, Vol. 1, General Aspects, Ed. F. Fox, 1–32. London: Chapman and Hall. F. et al.

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