Table of Contents
Table of Contents
ABSTRACT
1. INTRODUCTION
2. MATERIAL AND EXPERIMENTAL TECHNIQUE
3. RESULTS AND DISCUSSION
4. CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
INDEX
Changes in Rheological Properties of Hard Cheese during its Ageing
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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
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)
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