Cheese Rheology and Texture

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Sundaram Gunasekaran (University of Wisconsin, Madison, USA) M. Mehmet Ak (KAPTAN ARIF SOK, Kadikoy- Istanbul, Turkey)

Cheese Rheology and Texture

Sundaram Gunasekaran (University of Wisconsin, Madison, USA), M. Mehmet Ak (KAPTAN ARIF SOK, Kadikoy- Istanbul, Turkey)

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English

CRC Press Inc
23 December 2002

Food & beverage technology; Dairy farming

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.

By: Sundaram Gunasekaran (University of Wisconsin Madison USA), M. Mehmet Ak (KAPTAN ARIF SOK, Kadikoy- Istanbul, Turkey)
Imprint: CRC Press Inc
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm, Spine: 29mm
Weight: 1.000kg
ISBN: 9781587160219
ISBN 10: 1587160218
Pages: 456
Publication Date: 23 December 2002
Audience: Professional and scholarly , General/trade , Undergraduate
Replaced By: 9781032287256
Format: Hardback
Publisher's Status: Active

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

Reviews for Cheese Rheology and Texture

"""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"