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Cheese rheology and texture /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
Ã2003.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Gunasekaran, Sundaram, |d 1957- | |
| 245 | 1 | 0 | |a Cheese rheology and texture / |c Sundaram Gunasekaran, M. Mehmet Ak. |
| 260 | |a Boca Raton, FL : |b CRC Press, |c Ã2003. | ||
| 300 | |a 1 online resource (437 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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. | ||
| 505 | 0 | |a Cheesemaking -- An Overview<BR>Cheese Types<BR>Cheesemaking<BR>References<BR><BR>Fundamental Rheological Methods<BR>Definition of Rheology<BR>Basic Concepts<BR>Fundamental Methods<BR>Uniaxial Compression<BR>Shear Rheometry<BR>Extensional Rheometry<BR>References<BR><BR>Uniaxial Testing of Cheese<BR>Uniaxial Compression Measurements<BR>Structure and Composition Effects<BR>Stress-relaxation Measurements<BR>Torsion Measurements<BR>Tension Measurements<BR>Creep Measurements<BR>Bending Measurements<BR>Vane Measurements<BR>Shear Measurements<BR>Lubricated Squeezing Flow Measurements<BR>References<BR><BR>Fracture Properties of Cheese<BR>Fracture Mechanics<BR>Brittle Fracture<BR>Griffith Criterion<BR>Determination of KI<BR>Fracture Tests on Cheese<BR>Cutting, Slicing, and Shredding<BR>Cutting with Wire and Blade<BR>Eye/slit Formation and Growth<BR>References<BR><BR>Linear Viscoelasticity of Cheese<BR>Mathematical Relations in Linear Viscoelasticity<BR>Types of SAOS Measurements<BR>Time-Temperature Superposition<BR>Application of SAOS in Cheese Rheology<BR>Linear Viscoelastic Region of Cheeses<BR>Mozzarella: Time-Temperature Superposition Example<BR>Cox-Merz Rule<BR>References<BR><BR>Nonlinear Viscoelasticity of Cheese<BR>Pipkin Diagram<BR>Sliding Plate Rheometer<BR>Large Amplitude Oscillatory Shear Flow<BR>Spectral Analysis<BR>Discrete Fourier Transform<BR>Determining Material Properties<BR>Amplitude Spectrum<BR>Stress-Shear Rate Loops<BR>Effect of Wall Slip<BR>Constitutive Model for Cheese<BR>Relaxation Modulus Obtained from SAOS<BR>Relaxation Modulus Conforming to LAOS<BR>References<BR><BR>Cheese Texture<BR>Texture Development in Cheese<BR>Cheese Manufacturing Factors that Affect Texture<BR>Measurement of Texture<BR>Uniaxial Tests for Cheese Texture Measurement<BR>Compression Test<BR>Torsion Test and Vane Rheometry<BR>Texture Map<BR>Dynamic Tests<BR>Empirical Tests<BR>Crumbliness<BR>References<BR><BR>Measuring Cheese Melt and Flow Properties<BR>Meltability<BR>Empirical Tests<BR>Objective Tests<BR>Steady Shear Viscometry<BR>Capillary Rheometry<BR>Squeeze-Flow Rheometry<BR>UW Meltmeter<BR>Viscoelasticity Index for Cheese Meltability<BR>Dynamic Shear Rheometry<BR>Helical Viscometry<BR>Cheese Melt Profile Measurement<BR>UW Melt Profiler<BR>Determination of Melt Profile Parameters<BR>Graphical Method<BR>Modeling Melt Profile<BR>Constant Temperature Test<BR>Conduction Heating<BR>References<BR><BR>Measuring Cheese Stretchability<BR>Empirical Methods<BR>Instrumented Methods<BR>Vertical Elongation<BR>Horizontal Elongation<BR>Compression Tests<BR>Helical Viscometry<BR>Fiber-spinning Technique<BR>The Weissenberg Effect<BR>References<BR><BR>Factors Affecting Functional Properties of Cheese<BR>Properties of Milk<BR>Cheesemaking Procedures<BR>Addition of Starter Culture and Coagulants<BR>Cheese Composition<BR>Post-Manufacturing Processes<BR>Aging/Ripening<BR>References. | |
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| 650 | 0 | |a Cheese |x Texture. | |
| 650 | 6 | |a Fromage |x Texture. | |
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| 700 | 1 | |a Ak, M. Mehmet. | |
| 776 | 0 | 8 | |i Print version: |a Gunasekaran, Sundaram, 1957-. |t Cheese rheology and texture. |d Boca Raton, FL : CRC Press, 2003 |z 9781587160219 |z 1587160218 |w (DLC) 2002034861 |w (OCoLC)49874020 |
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