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Rheology of Cheese Products

$65.00

SKU: 9786207477210
Author: Stanciu, Ioana
Publication Date: 04/03/2024
Publisher: LAP Lambert Academic Publishing
Binding: Paperback
Media: Book
This item is on backorder and will take an additional 5-7 business days for processing.

Description

The book entitled ” Rheology of cheese products” is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents, rheological evaluation of Mozzarella cheese by uniaxial horizontal extension, rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time, rheology, texture and meltability of different types of cheese and rheological properties of cheddar cheese during heating and cooling. Chapter 1 includes the subchapters: introduction, materials and methods, cheddar cheese production, proximate analysis, rheological analysis, microstructural analysis, results and discussion, proximate analysis, rheological properties, microstructure, major structural changes associated with fat reduction and conclusions.