ABSTRACT
CONTENTS 28.1 Introduction ........................................................................................................ 603 28.2 Factors A ecting Texture of Dairy Foods ........................................................... 604 28.3 De nitions of Texture Parameters....................................................................... 605 28.4 Texture Pro le Analysis ...................................................................................... 606 28.5 Texture Measurement of Dairy Foods ................................................................ 607
28.5.1 Cheese ................................................................................................... 607 28.5.2 Butter .................................................................................................... 607 28.5.3 Yogurt ................................................................................................... 608
28.6 Sensory Measurements ........................................................................................ 609 28.7 Viscosity Measurement of Dairy Foods .............................................................. 609
28.7.1 Capillary Tube Viscometer .....................................................................611 28.7.2 Rotational Viscometer ............................................................................611
