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Cheese Rheology and Texture




ISBN 9781587160219
Published December 23, 2002 by CRC Press
456 Pages 265 B/W Illustrations

 
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Book Description

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.

Table of Contents

Cheesemaking - An Overview
Cheese Types
Cheesemaking
References

Fundamental Rheological Methods
Definition of Rheology
Basic Concepts
Fundamental Methods
Uniaxial Compression
Shear Rheometry
Extensional Rheometry
References

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
References

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
References

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
References

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
References

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
References

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
References

Measuring Cheese Stretchability
Empirical Methods
Instrumented Methods
Vertical Elongation
Horizontal Elongation
Compression Tests
Helical Viscometry
Fiber-spinning Technique
The Weissenberg Effect
References

Factors Affecting Functional Properties of Cheese
Properties of Milk
Cheesemaking Procedures
Addition of Starter Culture and Coagulants
Cheese Composition
Post-Manufacturing Processes
Aging/Ripening
References

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Reviews

"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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