Features:
- Includes data on texture and rheology for specific cheeses
- Presents techniques for measuring different rheological, textural, and functional properties
- Discusses major developments in the field of rheometry
- Relates new techniques to fundamental principles of rheology
- Contains detailed descriptions of several methods for studying food rheology in general and cheese in particular
- Serves as a tool for choosing the proper technique for a specific application
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.
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.
Contents
Cheesemaking - An Overview
- Cheese Types
- Cheesemaking
Fundamental Rheological Methods
- Definition of Rheology
- Basic Concepts
- Fundamental Methods
- Uniaxial Compression
- Shear Rheometry
- Extensional Rheometry
Uniaxial Testing of Cheese
- Uniaxial Compression Measurements
- Structure and Composition Effects
- Stress-relaxation Measurements
- Torsion Measurements
- Tension Measurements
- Creep Measurements
- Bending Measurements
- Vane Measurements
- Shear Measurements
- Lubricated Squeezing Flow Measurements
Fracture Properties of Cheese
- Fracture Mechanics
- Brittle Fracture
- Griffith Criterion
- Determination of KI
- Fracture Tests on Cheese
- Cutting, Slicing, and Shredding
- Cutting with Wire and Blade
- Eye/slit Formation and Growth
Linear Viscoelasticity of Cheese
- Mathematical Relations in Linear Viscoelasticity
- Types of SAOS Measurements
- Time-Temperature Superposition
- Application of SAOS in Cheese Rheology
- Linear Viscoelastic Region of Cheeses
- Mozzarella: Time-Temperature Superposition Example
- Cox-Merz Rule
Nonlinear Viscoelasticity of Cheese
- Pipkin Diagram
- Sliding Plate Rheometer
- Large Amplitude Oscillatory Shear Flow
- Spectral Analysis
- Discrete Fourier Transform
- Determining Material Properties
- Amplitude Spectrum
- Stress-Shear Rate Loops
- Effect of Wall Slip
- Constitutive Model for Cheese
- Relaxation Modulus Obtained from SAOS
- Relaxation Modulus Conforming to LAOS
Cheese Texture
- Texture Development in Cheese
- Cheese Manufacturing Factors that Affect Texture
- Measurement of Texture
- Uniaxial Tests for Cheese Texture Measurement
- Compression Test
- Torsion Test and Vane Rheometry
- Texture Map
- Dynamic Tests
- Empirical Tests
- Crumbliness
Measuring Cheese Melt and Flow Properties
- Meltability
- Empirical Tests
- Objective Tests
- Steady Shear Viscometry
- Capillary Rheometry
- Squeeze-Flow Rheometry
- UW Meltmeter
- Viscoelasticity Index for Cheese Meltability
- Dynamic Shear Rheometry
- Helical Viscometry
- Cheese Melt Profile Measurement
- UW Melt Profiler
- Determination of Melt Profile Parameters
- Graphical Method
- Modeling Melt Profile
- Constant Temperature Test
- Conduction Heating
Measuring Cheese Stretchability
- Empirical Methods
- Instrumented Methods
- Vertical Elongation
- Horizontal Elongation
- Compression Tests
- Helical Viscometry
- Fiber-spinning Technique
- The Weissenberg Effect
Factors Affecting Functional Properties of Cheese
- Properties of Milk
- Cheesemaking Procedures
- Addition of Starter Culture and Coagulants
- Cheese Composition
- Post-Manufacturing Processes
- Aging/Ripening
Index
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