Changes in Rheological Properties of Hard Cheese during its Ageing

Libor Severa, Jan Trnka, Jaroslav Buchar, Pavla Stoklasová and Šárka Nedomová
Mendel University in Brno, Zemìdìlská, Czech Republic, and others

Series: Food Science and Technology
BISAC: MED060000

Clear

$0.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

eBook

Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:

Quantity:

Details

This new book examines the non-linear viscoelastic behavior of hard cheese during ageing. Edam block (corresponding to the Gouda cheese) and Brie were used as examples. The rheological properties of these cheeses were evaluated using different experimental techniques such as compression tests and identification tests. (Imprint: Nova)

ABSTRACT

1. INTRODUCTION

2. MATERIAL AND EXPERIMENTAL TECHNIQUE

3. RESULTS AND DISCUSSION

4. CONCLUSION

ACKNOWLEDGEMENTS

REFERENCES

INDEX

You have not viewed any product yet.