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 details at the rheological and textural homes of cheese and state of the art size techniques.

This entire source starts off with an outline of cheesemaking know-how and exact descriptions of basic rheological try tools. Then it provides uniaxial trying out and fracture mechanics, the idea and functions of linear viscoelastic equipment (dynamic testing), and the nonlinear viscoelasticity of cheeses. The e-book makes a speciality of 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 assorted components, akin to the homes of milk, cheesemaking approaches, and post-manufacturing tactics, at the sensible homes of cheese.

Summarizing the tremendous literature on hand at the topic, Cheese Rheology and Texture is helping these within the dairy and in academia decide upon the right kind strategy to degree houses that at once relate to nutrition functions and make sure that cheese of their formulations will functionality as meant.

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Extra resources for Cheese Rheology and Texture

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All other factors influence both. d An extraordinary change in technique, 3 hours at 38ºC. , 1961. With permission. 7B Effect of Cheesemaking Parameters on Cheese Quality (Prepared for Danish Samso Cheese, a Gouda-Type Semihard Cheese) Modifications Needed to Produce a Softer Cheese and Their Primary and Secondary Effects Factor No. Efficiencya 1 Modifications Primary Effect Pasteurize at 65ºC Slightly reduces whey (150ºF) or above expulsion (above 80ºC 75ºC (166ºF), esp. [175ºF] somewhat) above 80ºC (175ºF) 2 + 3c + 4 + 5c (+) 6c + 8 + Add water to the milk Reduce or omit addition of CaCl2 to the milk Reduce amount of culture/starter or shorten or omit preripening period of the milk Reduces whey expulsion Reduces whey expulsion Slightly reduces whey expulsion Secondary Effectb Cheese becomes (above 80ºC [175ºF] somewhat) more acidic.

In Technology of Cheesemaking, Ed. A. Law. Sheffield, England: Sheffield Academic Press Ltd. B. B. Qvist. 1998. Rheological properties and cutting time of rennet gels: effect of pH and enzyme concentration. International Dairy Journal 8:289–293. © 2003 by CRC Press LLC NDC. 2000. Newer Knowledge of Dairy Foods/Cheese. org). , Rosemont, IL. M. 1968. Some practical problems and their solutions in the manufacture of Mozzarella cheese. In Proc. 5th Annual Marschall Italian Cheese Seminar, 1–7. Madison, WI.

Wilbey. 1998. Cheesemaking Practice. Gaithersburg, MD: Aspen Publishers, Inc. A. 1985. Process cheese principles. Food Technology 39(5):63–69. Spreer, E. 1998. Milk and Dairy Product Technology. New York: Marcel Dekker, Inc. Turhan, M. and S. Gunasekaran. 1998. Analysis of moisture diffusion in white cheese during salting. Milchwissenschaft 54(8):446–450. Uludogan, G. 1999. D. thesis, University of Wisconsin-Madison. R. and C. Washam. 1983. Cheese. In Biotechnology — A Comprehensive Treatise, Vol.

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