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" presents information on cheese properties with a focus on techniques.
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.
"This book, published in 2003, comprehensively reviews the theory and application of rheology to the study of cheese. ?This book will be of value to postgraduate students and research scientist with interests in cheese and texture development, functionality of cheese and analysis of the rheological properties of cheese. Food technologists, including research and development (R&D) staff in the cheese industry, will find this book an excellent source of information."
-International Journal of Dairy Technology
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