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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Table of Contents

ABSTRACT

1. INTRODUCTION

2. MATERIAL AND EXPERIMENTAL TECHNIQUE

3. RESULTS AND DISCUSSION

4. CONCLUSION

ACKNOWLEDGEMENTS

REFERENCES

INDEX

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