By Sandaram Gunasekaran, M. Mehmet Ak
Cheese Rheology and Texture is the 1st connection with assemble the fundamental info at the rheological and textural houses of cheese and cutting-edge dimension techniques.
This complete source starts off with an outline of cheesemaking expertise and unique descriptions of primary rheological try equipment. Then it offers uniaxial trying out and fracture mechanics, the speculation and functions of linear viscoelastic tools (dynamic testing), and the nonlinear viscoelasticity of cheeses. The booklet specializes in mechanics in its exam of cheese texture, whereas it emphasizes dimension equipment in its dialogue of cheese meltability and stretchability. ultimately it addresses the consequences of varied components, equivalent to the homes of milk, cheesemaking systems, and post-manufacturing approaches, at the useful houses of cheese.
Summarizing the gigantic literature to be had at the topic, Cheese Rheology and Texture is helping these within the dairy and in academia select the correct strategy to degree homes that without delay relate to nutrients purposes and confirm that cheese of their formulations will functionality as meant.
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Extra info for Cheese Rheology and Texture
Peppler and D. 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.
Center) and in the same direction Take samples from locations that are sufficiently away from each other since fracture may occur in the cheese loaf during previous sampling Cut specimens as slowly as possible, preferably using a motorized borer and cutting tool Lubricate all surfaces of the borer with mineral oil to minimize distortion during cutting out Use a tightly stretched, thin wire cutter, lubricated with mineral oil Measure actual dimensions of each specimen before testing Make sure that the size of specimen is large compared to the size of the heterogeneity Source: After van Vliet and Peleg, 1991.
Ca content increases. 7C (continued) Effect of Cheesemaking Parameters on Cheese Quality (Prepared for Danish Samso Cheese, a Gouda-Type Semihard Cheese) Modifications Needed to Produce a Less Acidic Cheese and Their Primary and Secondary Effects Factor No. Efficiencya 12 14 Modifications Reduce or omit addition of salt to whey during final stirring + Cool cheese early, or carry through pressing at high temperature 40ºC (105ºF) Primary Effect Secondary Effectb Curd cubes swell less and Cheese becomes firmer.