Description
Taylor & Francis Ltd Cheese Rheology And Texture 2002 Edition by Sundaram Gunasekaran, M. Mehmet Ak
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.This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, such as the properties of milk, cheesemaking procedures, and post-manufacturing processes, on the functional properties of cheese.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. Cheesemaking - An OverviewCheese TypesCheesemakingReferencesFundamental Rheological MethodsDefinition of RheologyBasic ConceptsFundamental MethodsUniaxial CompressionShear RheometryExtensional RheometryReferencesUniaxial Testing of CheeseUniaxial Compression MeasurementsStructure and Composition EffectsStress-relaxation MeasurementsTorsion MeasurementsTension MeasurementsCreep MeasurementsBending MeasurementsVane MeasurementsShear MeasurementsLubricated Squeezing Flow MeasurementsReferencesFracture Properties of CheeseFracture MechanicsBrittle FractureGriffith CriterionDetermination of KIFracture Tests on CheeseCutting, Slicing, and ShreddingCutting with Wire and BladeEye/slit Formation and GrowthReferencesLinear Viscoelasticity of CheeseMathematical Relations in Linear ViscoelasticityTypes of SAOS MeasurementsTime-Temperature SuperpositionApplication of SAOS in Cheese RheologyLinear Viscoelastic Region of CheesesMozzarella: Time-Temperature Superposition ExampleCox-Merz RuleReferencesNonlinear Viscoelasticity of CheesePipkin DiagramSliding Plate RheometerLarge Amplitude Oscillatory Shear FlowSpectral AnalysisDiscrete Fourier TransformDetermining Material PropertiesAmplitude SpectrumStress-Shear Rate LoopsEffect of Wall SlipConstitutive Model for CheeseRelaxation Modulus Obtained from SAOSRelaxation Modulus Conforming to LAOSReferencesCheese TextureTexture Development in CheeseCheese Manufacturing Factors that Affect TextureMeasurement of TextureUniaxial Tests for Cheese Texture MeasurementCompression TestTorsion Test and Vane RheometryTexture MapDynamic TestsEmpirical TestsCrumblinessReferencesMeasuring Cheese Melt and Flow PropertiesMeltabilityEmpirical TestsObjective TestsSteady Shear ViscometryCapillary RheometrySqueeze-Flow RheometryUW MeltmeterViscoelasticity Index for Cheese MeltabilityDynamic Shear RheometryHelical ViscometryCheese Melt Profile MeasurementUW Melt ProfilerDetermination of Melt Profile ParametersGraphical MethodModeling Melt ProfileConstant Temperature TestConduction HeatingReferencesMeasuring Cheese StretchabilityEmpirical MethodsInstrumented MethodsVertical ElongationHorizontal ElongationCompression TestsHelical ViscometryFiber-spinning TechniqueThe Weissenberg EffectReferencesFactors Affecting Functional Properties of CheeseProperties of MilkCheesemaking ProceduresAddition of Starter Culture and CoagulantsCheese CompositionPost-Manufacturing ProcessesAging/RipeningReferences