By Sandaram Gunasekaran, M. Mehmet Ak
Cheese Rheology and Texture is the 1st connection with compile the fundamental info at the rheological and textural homes of cheese and cutting-edge dimension techniques.This accomplished source starts with an summary of cheesemaking know-how and unique descriptions of primary rheological attempt equipment. Then it offers uniaxial trying out and fracture mechanics, the speculation 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. ultimately it addresses the results of assorted elements, resembling the homes of milk, cheesemaking techniques, and post-manufacturing approaches, at the practical homes of cheese.Summarizing the mammoth literature to be had at the topic, Cheese Rheology and Texture is helping these within the dairy and in academia decide on the right kind strategy to degree houses that without delay relate to meals functions and make sure that cheese of their formulations will functionality as meant.
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Additional info for Cheese rheology and texture
13. It is the maximum stress the material can sustain without any measurable permanent strain remaining upon the full release of load. Thus, the material will return to its original shape/size when the stress is removed. To determine the elastic limit, one conducts a cumbersome incremental loading–unloading test procedure until a permanent (or plastic) deformation is detected. 13. A small increase in stress above the elastic limit results in a relatively large increase in strain. The specimen is permanently deformed even if the load is reduced to zero.
20) that is larger in diameter than the specimen to allow for cutting pressure. This hollow cutting tool is rotated in a drill press and lubricated with soapy water to obtain a smooth-cut surface. 21 for cutting cylindrical specimens of Gouda cheese without compression and erosion at the sides of the specimens. This borer has an inner diameter slightly larger than the diameter of the cutting part. Cheese boring or cutting should be carried out as slowly as possible. 3. A wide range of test conditions has been used in uniaxial compression of cheese (Ak and Gunasekaran, 1992).
128, Danish Government Research Institute for Dairy Industry, Hillerod, Denmark. ) © 2003 by CRC Press LLC Caric, M. and M. Kalab. 1993. Processed cheese products. In Cheese: Chemistry, Physics and Microbiology, Vol. , Ed. F. Fox, 467–505. New York: Chapman and Hall. G. F. Olson. 1987. Kinetics of milk coagulation: I-IV. Biotechnology and Bioengineering 29(4):582–589, 590–600, 601–611, 612–624. CFR, 1998. Cheeses and Related Cheese Products. Code of Federal Regulations, Title 21, Part 33, pp 294–346.