Cheese Rheology and Texture

Cheese Rheology and Texture

Editorial Reviews
Book Description
Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture brings together the essential information on cheese properties with a focus on techniques. This reference will help professionals 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.

Book Info
First reference to bring together the essential information on the rheological and textural properties of cheese and the state of the art measurement techniques.

Cheese Rheology and Texture,Sandaram Gunasekaran,M. Mehmet Ak,CRC,1587160218,Agriculture - General,Animals,Cheese,Dairy Operation,Food Engineering,Food Science,Methods - Canning & Preserving,Science/Mathematics,Technology,Technology & Industrial Arts,Texture,Technology / Food Industry & Science

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